Servings: 4 to 6
There’s nothing more refreshing on a hot summer day than this simple granita. Use any type of melon that’s fresh or in season. If you have an ice cream maker and want to speed things up, you can also make it as a sorbet (see variation below).
Watch Abby make this melon granita.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
To make a sorbet: have ready an ice cream maker. Follow the directions for making the mixture. Arrange a 4-1/2 x 8-1/4-inch loaf pan in the freezer, making sure it’s level and secure. Pour the chilled mixture into the ice cream maker and process according to the manufacturer’s instructions. Serve immediately (it will be soft) or scrape into the chilled loaf pan, cover, and freeze until firm or for up to 2 days.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?