3-Ingredient Cantaloupe Granita: the Easy, No-Churn Recipe for a Refreshing Summer Treat!

3-Ingredient Cantaloupe Granita is a delicious and refreshing dessert, ideal to make in the summer and serve as a dessert for a dinner with special guests. Simple and very quick, it can be prepared with only 3 ingredients and without the aid of an ice cream maker. You can offer it to adults and children as a tasty snack, perhaps topped with a nice tuft of whipped cream, serve it at the end of a family lunch, or enjoy it for breakfast, Sicilian style, inside a brioche.

What is Cantaloupe Granita?

Granita, a semi-frozen dessert with origins in Sicily, dates back to ancient times. It was traditionally made using snow from Mount Etna mixed with fruit juices and sugar. Over the centuries, this refreshing treat evolved, incorporating various flavors. Cantaloupe granita, a delightful variation, likely emerged as the melon became more widely cultivated and appreciated for its sweet, fragrant pulp. This specific flavor became popular as people sought new ways to enjoy seasonal fruits, blending tradition with innovation to create a refreshing summer favorite.

Tips for The Best 3-Ingredient Cantaloupe Granita

• Start with a ripe and flavorful melon. A ripe melon will be fragrant, slightly soft at the ends, and should give a little when pressed gently. This ensures your granita is naturally sweet and full of melon flavor.
• When making the syrup, ensure the sugar is fully dissolved in the water. Stir continuously over low heat until you have a clear syrup, then let it cool completely. This step is crucial for a smooth, even texture in your granita.
• Pour the blended mixture into a container that is wider than it is tall. This increases the surface area, allowing the granita to freeze more evenly and quickly, making it easier to scrape and mix.
• Stir the granita mixture every 30 minutes as it freezes. Use a fork or whisk to break up the ice crystals, ensuring a smooth and creamy texture. Consistent mixing prevents large ice chunks from forming, giving you a finer, more enjoyable granita.
• If you have an ice cream maker, simply make the syrup, add it to the melon, blend everything and transfer the mixture to the ice cream maker, then set the  working times indicated in the specific instruction booklet, usually around 20 minutes.

Granita Vs. Sorbet

Granita, originating from Sicily, has a coarser, flakier texture achieved by regularly scraping the mixture during the freezing process. This method creates ice crystals that give granita its characteristic crunch. Sorbet, on the other hand, has a smoother and more consistent texture, achieved by continuously churning the mixture in an ice cream maker. This churning process incorporates air, resulting in a creamier finish without the use of dairy. While both are refreshing and made from fruit, sugar, and water, granita offers a more rustic and icy experience compared to the refined smoothness of sorbet.

Can I Use Other Fruits to Make a Granita?

Of course! Fruits like strawberries, lemons, oranges, and berries work well, offering a variety of flavors and refreshing options. Just blend the fruit with syrup, freeze, and regularly stir to achieve the desired texture.

Can I Use a Sweetener Instead of Sugar?

Absolutely! Options like honey, agave syrup, or stevia can be used to adjust the sweetness to your preference. Just ensure the sweetener is fully dissolved in the water to maintain the smooth texture of the granita.

Is This Recipe Vegan?

Yes, this melon granita recipe is vegan. It uses only melon, water, sugar, and lemon juice, with no animal products involved. Just ensure any sugar used is vegan-friendly, as some sugars are processed with bone char.

More Granita and Sorbet Recipes for Your Summer Desserts

Strawberry Granita

3-Ingredient Vegan Raspberry Sorbet

4-Ingredient Pineapple Coconut Sorbet

Grapefruit Sorbet

How to Store 3-Ingredient Cantaloupe Granita

Melon granita can be stored in the freezer, in an airtight container, for up to 1 month. When you are ready to eat it, if it is too hard, you can blend it with a food processor until you get the right consistency.

How to Make 3-Ingredient Cantaloupe Granita

Collect the water and sugar in a steel saucepan.

Place them on the heat and stir continuously until the sugar has dissolved and you have obtained a syrup. Remove from the heat and let cool completely.

Cut the cantaloupe pulp into cubes.

Transfer them into the jug of a kitchen mixer, then pour in the water and sugar syrup.

Blend until the mixture is smooth but still slightly grainy.

Pour it into a wide, low glass container and place it in the freezer for at least 4 hours.

Every 30 minutes, work the mixture with a hand whisk, so as to break the ice crystals.

Once the necessary time has passed, distribute the cantaloupe granita into individual cups, garnish with a few fresh mint leaves and serve immediately.