New This Month

Cantaloupe Granita


Our granitas, otherwise known as Italian ices, are like the snow cones you had as a kid, only tastier, less fluorescent, and more sophisticated. Also, try the lemon-violet and strawberry-lychee flavors.

  • Servings: 6
  • Yield: Makes 3 cups

Photography: Raymond Hom

Source: Martha Stewart Weddings, Summer 2010


  • 1 1/3 cups sugar
  • 3 tablespoons water
  • 2 1/2 pounds cantaloupe, cut into 2-inch pieces (about 5 cups)
  • 2 tablespoons fresh lemon juice


  1. Combine sugar and water in a small pan; simmer over medium heat, stirring, until sugar dissolves. Transfer syrup to a large bowl to cool completely.
  2. Puree cantaloupe in a food processor or blender until smooth (you should end up with about 3 cups). Add puree and lemon juice to cooled syrup. Transfer to a 13-by-9-inch glass dish. Freeze, uncovered, raking with a fork every 30 minutes to keep it from becoming too solid, about 3 hours. Serve immediately.

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