Watermelon Cantaloupe Ice Recipe – Easy Mint & Fruit Granita

Last Updated on 6 months ago by Neha Deshmukh

Watermelon Cantaloupe Ice Recipe – Easy Mint & Fruit Granita

Hey everyone! If you’re anything like me, summer days call for something light, refreshing, and utterly delicious. And honestly, nothing beats a homemade treat! I stumbled upon this Watermelon Cantaloupe Ice (or as we call it, a granita!) a few summers ago, and it’s been a family favourite ever since. It’s so easy to make, requires minimal ingredients, and is the perfect way to beat the heat. Let’s get started!

Why You’ll Love This Recipe

This isn’t just another ice recipe. It’s a burst of summer in every spoonful! The sweetness of watermelon and cantaloupe, combined with the cool freshness of mint, is a match made in heaven. Plus, the granita texture – that lovely, flaky ice – is just so satisfying. It’s naturally vegan, easily adaptable, and guaranteed to impress.

Ingredients

Here’s what you’ll need to whip up this delightful granita:

• 1 cup watermelon cubes (seeded)
• 1 cup cantaloupe cubes
• 1/3 cup sugar
• 1/4 cup water
• 5-6 mint leaves

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Watermelon Selection & Ripeness

Choosing a ripe watermelon is key. Look for one that feels heavy for its size and has a creamy yellow spot where it rested on the ground. A good thump should sound hollow!

Cantaloupe Varieties – Choosing the Sweetest

For cantaloupe, I prefer the ones with a strong, sweet aroma. The netting on the rind should be raised and prominent. Don’t be afraid to give it a gentle squeeze – it should yield slightly.

The Role of Mint – Fresh vs. Dried

Fresh mint is always best here. It gives such a vibrant flavour. If you absolutely have to, you can use about 1 teaspoon of dried mint, but it won’t be quite the same.

Sugar – Adjusting Sweetness Levels

I use regular granulated sugar, but you can adjust the amount to your liking. Taste the syrup before freezing and add more if you prefer a sweeter granita. About 60g sugar and 60ml water is a good conversion if you prefer to measure by weight.

Water Quality for Syrup

Filtered water is always a good idea for the syrup. It ensures a cleaner, purer flavour.

Step-By-Step Instructions

Alright, let’s make some ice! It’s easier than you think.

First, we’ll make the sugar syrup. In a small saucepan, dissolve the sugar in the water over medium heat. Bring it to a boil, stirring until the sugar is completely dissolved.

Now, add those beautiful mint leaves! Let the syrup simmer for just a minute or two, allowing the mint to infuse its flavour. Then, remove from heat and let the syrup cool completely. Don’t forget to fish out the mint leaves once it’s cool – they’ve done their job!

Next, it’s fruit time! Juice the watermelon and cantaloupe. You can use a juicer, blender, or even just mash the fruit and strain it through a fine-mesh sieve.

Combine the fruit juice with the cooled mint syrup in a freezer-safe dish. Give it a good stir to make sure everything is well combined.

Now for the magic! Place the dish in the freezer for about 4 hours. But here’s the important part: every hour, take it out and scrape the mixture with a fork. This creates those gorgeous, flaky ice crystals that make a granita so special.

Once it’s fully frozen and beautifully flaky, serve it chilled in glass bowls. Enjoy!

Expert Tips

A few little secrets to granita perfection:

Achieving the Perfect Flaky Texture

The key is consistent scraping. Don’t skip those hourly checks! It’s what breaks up the ice crystals and creates that signature texture.

Preventing Ice Crystals – A Common Issue

Scraping frequently really helps with this. Also, make sure your dish is freezer-safe and doesn’t have any cracks or imperfections.

Adjusting Fruit Proportions

Feel free to play around with the fruit ratio! If you love watermelon, add a little more. If you’re a cantaloupe fan, go for it.

Cooling Time & Freezer Temperature

The 4-hour freezing time is a guideline. Your freezer’s temperature might affect it. Just keep scraping until you get the desired texture.

Variations

Let’s get creative!

Vegan Adaptation

This recipe is already naturally vegan! Just double-check your sugar source if you’re super strict.

Spice Level – Adding a Hint of Chili

My friend Priya loves to add a tiny pinch of chili powder to hers! It gives it a lovely little kick.

Festival Adaptations – Summer Celebrations

During Diwali, my family sometimes adds a sprinkle of cardamom powder for a festive twist.

Sugar-Free Option – Using Natural Sweeteners

You can substitute the sugar with a natural sweetener like stevia or maple syrup. Keep in mind that this might slightly alter the texture.

Serving Suggestions

This granita is perfect on its own, but here are a few ideas:

• Garnish with a fresh mint sprig.
• Serve with a side of fresh fruit.
• Pair it with a light dessert like a fruit salad.

Storage Instructions

Granita is best enjoyed fresh, but you can store leftovers in an airtight container in the freezer for up to a week. You might need to scrape it again before serving if it becomes too solid.

FAQs

Got questions? I’ve got answers!

How do I know when the granita is ready?

It should be completely frozen and have a light, flaky texture. If it’s still slushy, keep scraping!

Can I use other fruits in this recipe?

Absolutely! Mango, pineapple, strawberry – the possibilities are endless.

What if I don’t have mint leaves?

It won’t be quite the same, but you can use 1 teaspoon of dried mint. Or, try another herb like basil!

Can this be made in an ice cream maker?

While you can try, it won’t give you the same granita texture. Granitas rely on the scraping process to create those ice crystals.

How long will this granita keep in the freezer?

Up to a week, but it’s best enjoyed within a few days for optimal texture.

Is it possible to make a larger batch?

Definitely! Just double or triple the ingredients, and use a larger freezer-safe dish. You might need to adjust the freezing time slightly.

Enjoy this little slice of summer! Let me know in the comments if you try it and how it turns out. Happy granita-making!