Make Ahead

Raspberry-Cantaloupe Granita

July 13, 2015
Photo by Healthline
Author Notes


Unlike sorbets or ice creams, granitas don’t require an ice cream maker. In fact, all you need is a fork. Try mixing up the fruits, like honeydew and blueberries for example. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/raspberry-cantaloupe-granita —Healthline

  • Serves 12
Ingredients
  • 1 1/2 cups sugar
  • 1 cup water
  • 2 tablespoons fresh lemon juice
  • 1 2-lb cantaloupe, peeled and diced
  • 1 pint fresh raspberries
  • 2 cups plain Greek yogurt
In This Recipe
Directions
  1. Bring sugar, water, and lemon juice to a simmer. Stir until sugar dissolves. Remove from heat and let cool to room temperature.
  2. Place cantaloupe, raspberries, yogurt, and sugar syrup into a blender and puree until smooth. Pour mixture into a 13x9-inch baking dish, cover and freeze 2-3 hours or until firm.
  3. Scrape about ¼ of the way down, using a fork, and place scrapings in a separate dish in the freezer. Return to freezer for 1 hour. Repeat scraping three more times until all of the granita is scraped from the pan. If scraping is too difficult, break the granita into chunks and pulse in a food processor.
  4. Granita can be stored in an airtight container in the freezer for up to two weeks. If it freezes solid, it can be pulsed in the food processor prior to eating.
Contest Entries

See Reviews

See what other Food52ers are saying.

Review