Best Cantaloupe And Black Pepper Granita Recipes

Cantaloupe Granita image

Provided by Ree Drummond : Food Network

Categories dessert

Time 5h15m

Yield 4 to 6 granitas

Number Of Ingredients 4

1/2 cup sugar
1 whole cantaloupe, rind removed, cut into chunks
Juice of 1 lime
Fresh mint sprigs, for serving

Steps:

Place the sugar, melon and lime juice in a blender. Process the mixture until smooth. Transfer the mixture to a 9-by-13-inch baking dish.
Freeze for 2 or 3 hours, and then begin the process of lightly scraping the top frozen layer with a fork.
Return the pan to the freezer with the shaved ice on top. Remove a couple of hours later and continue scraping with a fork. Repeat the occasional scraping process until the entire mixture is shaved.
Store, covered in plastic wrap, until serving.
Serve in pretty glasses with mint.

Cantaloupe Granita image

Yield Makes 4 dessert servings

Number Of Ingredients 4

2 cups coarsely chopped cantaloupe (from 1/2 melon, seeded)
1/4 cup sugar, or to taste
1/2 tablespoon fresh lemon juice, or to taste
1 cup ice cubes

Steps:

Purée all ingredients in a blender until smooth, then pour into a 13- by 9-inch metal pan and freeze until mixture becomes a firm slush, at least 40 minutes. Scrape with a fork and serve in chilled glasses.

Cantaloupe Granita image

Provided by Michael Chiarello : Food Network

Categories dessert

Time 4h25m

Yield 6 to 8 servings

Number Of Ingredients 5

1 1/4 cups superfine sugar
1/2 cup water
1/4 cup lightly packed fresh mint leaves
2 medium cantaloupes (about 4 pounds each) peeled and seeded, cut into 1-inch wedges
Pinch gray salt

Steps:

Combine the sugar and water over low heat until the sugar has dissolved. Add the mint. Remove the pan from the heat and let cool.
Puree the fruit in a food processor until liquefied. Pour the fruit into a medium bowl and add the salt. Remove the mint leaves from the syrup. Add the syrup to the pureed fruit and mix well.
Pour the cantaloupe mixture into a pre-chilled 7 by 12-inch glass baking dish. Place it uncovered into the freezer. Stir with a fork every 1/2 hour until almost completely frozen but still grainy, about 3 to 4 hours.
Cooking Notes: This works best in 2 glass loaf pans or one 7 by 12-inch glass baking dish. The only critical point here is NOT to stir it past the almost frozen state or the ice crystals will become too fine and hard to scrape.
Entertaining Notes: To serve, find a really interesting glass or bowl and dip it in cold water. Put the bowl into the freezer for 15 minutes; repeat. The result will be a frosted glass that looks great and sets the right backdrop for the granita.

Cantaloupe and Mint Granita image

Provided by Giada De Laurentiis

Time 8h13m

Yield 4 to 6 servings

Number Of Ingredients 5

2 cups water
1 cup sugar, plus extra, as needed
1 1/4 cups fresh mint leaves, packed, divided
1 (2 1/2 to 3-pound) cantaloupe melon, peeled, seeded and cut into 1-inch pieces to yield about 4 cups flesh
3 tablespoons fresh lime juice (from about 2 large limes)

Steps:

In a small saucepan, combine the water, sugar, and 1 cup mint leaves over medium heat. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.
In a blender, puree the cooled syrup, cantaloupe, and lime juice until smooth. Taste, and adjust the sweetness by blending in 1 extra tablespoon of sugar at a time. Add the remaining mint leaves and blend until finely chopped. Pour the mixture into a 9-by-13-by-2-inch glass baking dish and freeze until firm, at least 8 hours or overnight.
Use the tines of a fork to scrape the granita into chilled bowls and serve.