Curtis Stone’s Melon Granita with Nectarines, Peaches, and Mint Syrup

Cool down in style on a hot summer day with delicious frozen dessert made from fresh fruits.

Melon Granita
© Curtis Stone

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Melon Granita & Nectarines and Peaches with Mint Syrup

(Makes 4 servings)

Don’t freak at that word granita, because there’s no fancy equipment or skills required to nail this beautiful dish. Flavor-forward, fluffy shaved ice is made by freezing fresh melon puree in a baking dish and scraping away with a fork at 30-minute intervals. I love contrasting against luscious sliced and diced stone fruit.

  • 2/3 cup sugar
  • 4 sprigs fresh mint, plus leaves to garnish
  • 1 large honeydew melon, peeled, seeded, cubed
  • 1/4 cup fresh lime juice
  • 2 white nectarines
  • 2 yellow peaches, rinsed

In small saucepan, bring sugar and 2/3 cup water to boil over medium-high heat, stirring until sugar has dissolved. Pour off 2/3 cup of simple syrup and set aside to cool. Add mint to remaining hot syrup and steep for 5 minutes. Strain mint syrup and set aside to cool.

Working in batches, puree melon in blender. Strain puree through fine mesh sieve into large bowl. Whisk 2/3 cup of simple syrup into puree. Add lime juice to taste. Pour mixture into large shallow glass baking dish. Freeze 30 minutes or until ice crystals start to form. Using fork, scrape mixture to break up ice crystals. Freeze, scraping and breaking up mixture every 30 minutes, for 4 hours or until mixture resembles fluffy shaved ice. Freeze four shallow bowls.

Cut thin slices from opposite sides of each nectarine and peach. Stack alternating slices of nectarines and peaches, forming two equal stacks. Cut each stack in half and set aside. Dice remaining portions of nectarines and peaches into small pieces and toss with reserved mint syrup.

Divide granita among four frozen bowls. Place one halved stack of sliced nectarines and peaches, cut side down, on granita. Spoon diced nectarines and peaches around bowl and drizzle with mint syrup. Garnish each bowl with fresh mint leaves and serve immediately.

Get Ahead: Make simple syrup up to 3 days ahead. Cover and store in fridge. Make granita up to 3 days ahead and keep covered in freezer.

Per serving:

  • Calories: 313
  • Total Fat: 0.5 g
  • Saturated Fat: 0 g
  • Sodium: 58 mg
  • Carbohydrate: 80 g
  • Fiber: 5 g
  • Protein: 3 g
  • Diabetic Exchanges: 2.5 fruit, 2.25 other carbohydrate (sugar)

Recipe and photo © Curtis Stone.

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