Raspberry-Cantaloupe Granita – a delicious recipe with sugar, water, lemon juice, cantaloupe, fresh raspberries, yogurt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Bring sugar, water, and lemon juice to a simmer. Stir until sugar dissolves. Remove from heat and let cool to room temperature.
2
Place cantaloupe, raspberries, yogurt, and sugar syrup into a blender and puree until smooth. Pour mixture into a 13x9-inch baking dish, cover and freeze 2-3 hours or until firm.
3
Scrape about 1/4 of the way down, using a fork, and place scrapings in a separate dish in the freezer. Return to freezer for 1 hour. Repeat scraping three more times until all of the granita is scraped from the pan. If scraping is too difficult, break the granita into chunks and pulse in a food processor.
4
Granita can be stored in an airtight container in the freezer for up to two weeks. If it freezes solid, it can be pulsed in the food processor prior to eating.
409
kcal
Calories
6
g
Fat
81
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 cups sugar, 1 cup water, 2 tablespoons fresh lemon juice, 1 2-lb cantaloupe, peeled and diced, and more.
Yes, Raspberry-Cantaloupe Granita falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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