Basil-Cantaloupe Granita

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 103.1
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 10.1 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 1.0 g
  • Protein: 1.0 g

View full nutritional breakdown of Basil-Cantaloupe Granita calories by ingredient
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A really great summer recipe from a Williams-Sonoma Cookbook, "New Flavors- Desserts". Slight adaptations. A really great summer recipe from a Williams-Sonoma Cookbook, "New Flavors- Desserts". Slight adaptations.
Number of Servings: 4


    1 small cantaloupe (about 2 lbs with skin and seeds)
    1/3 cup sugar
    20 basil leaves, chopped
    1 tbsp water


Just a quick note. This doesn't require cooking, but freezing.

Add the sugar and water to a small pot ans simmer until the sugar is dissolved, 3-4 minutes. Remove from heat and add the chopped basil. Cover and let "steep" for about 15 minutes.

While it's steeping, process the cantaloupe, removing skin, seeds and cutting into chunks. Put about half the cantaloupe into a blender or food processor. Pulse a few times and add the syrup. Puree until smooth. Add the rest of the cantaloupe and pulse, then puree.

Put your puree into a 9 x 9 x 2 or similar glass dish. You want the puree no thicker than an inch. Put the dish in the freezer for about an hour. Once it begins to set, take a fork and rake across the puree, breaking it into granules. Return to the freezer, and repeat every half hour until it's set. (a couple or three more times)


Makes 4 servings. If you want less sugar, use less, especially if your melon is very sweet and ripe. If you want to eliminate it completely, use a bit of hot water and make a "tea" with the basil leaves.

Number of Servings: 4

Recipe submitted by SparkPeople user ALIE719.

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