Cantaloupe Granita

We love cantaloupe at our house. But with these incredible basketball ball-sized melons we've been getting in our box lately, even we have had a hard time eating it all down before the next one comes in.

Fortunately, I discovered this recipe for Cantaloupe and Mint Granita from Giada De Laurentiis. Basically, it's a cantaloupe snowcone, and it's the perfect antidote to the dog days of summer. Not only will this recipe make quick use your cantaloupe (especially if you've let it get a little overripe), there should be plenty of minted simple syrup left over to make a couple of Mint Juleps!

Cantaloupe and Mint Granita

2 cups water
1 cup sugar
1 1/4 cups fresh mint leaves, packed and divided
4 cups peeled, seeded cantaloupe melon
3 Tbs. fresh lime juice (about 2 whole limes)

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 head 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 glass baking dish and freeze until firm, about 8 hours.

Use the tines of a fork to scrap the granita into chilled bowls and serve.

Recipe courtesy of Giada De Laurentiis