Melon "Granita"

18 Reviews
89% would make this recipe again

Another Italian contribution to summer desserts, «granita» (pr. grah-nee-tah) is a grainy frozen mixture of sugar, water, and a flavoured liquid. Less rich and easier to prepare than its close cousin, the sorbet, «granita» is always a great hit with kids.

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1 melon, or cantaloupe 800 g
2 tbsp lemon juice, freshly squeezed 3/4 lemon
1/2 cup sugar, or to taste 100 g
1 cup water 250 mL

Before you start

A blender or food processor will be very useful for this recipe.

For best flavour and consistency, serve the granita the same day you make it.


  1. Peel the melon and remove the seeds. Coarsely dice the flesh, then transfer it to the jar of a blender. Pour in the lemon juice, sugar, and water, then pulse until smooth.
  2. Pour the mixture into a large glass or metal pan, large enough so that the liquid will be less than 1 cm thick. Freeze until the mixture becomes a firm slush, about 40 min.
  3. Scrape the surface with a fork and spoon out the shavings into transparent glasses to serve. If the crystals are not ready yet, scrape the frozen edges and push them towards the centre, then put the pan back into the freezer, repeating the operation after 15 min, until the liquid is totally frozen.


Unused granita may be kept 2 days in the refrigerator. Put it back in the freezer 30-40 min before serving and repeat the scraping operation.

Nutrition Facts Table

per 1 serving (100 g)


% Daily Value




0 g

0 %

Saturated 0 g
+ Trans 0 g

0 %


0 mg


10 mg

0 %


17 g

6 %


0 g

1 %


17 g

Net Carbs

17 g


0 g

Vitamin A

17 %

Vitamin C

34 %


0 %


1 %


This recipe is :
Diet-related health claims  :
Good source of  :
Vitamin A, Vitamin C
Source of  :
Low  :
Free  :
Cholesterol, Fat, Saturated Fat, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Other Foods 1

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18 Reviews (17 with rating only) 89% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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october 20, 2021 | I would make this recipe again

Yum! Perfect on a hot summer day. I used honeydew melon and it was delicious. It took longer than 40 minutes for mine to freeze, though (closer to 1 hour.)

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