New This Month

Creamy Melon Granita


Icy melon milk granita is an easy make-ahead treat for a hot summer day. (No need to scrape our sherbet-like mixture every 30 minutes, as with most granitas -- just rake it once at the end for the right consistency.)

Photography: Aaron Dyer

Source: Martha Stewart Living, July/August 2014


  • 6 cups cubed melon
  • 1/3 cup condensed milk
  • 1/4 cup fresh lime or lemon juice
  • 1/4 teaspoon coarse salt


  1. In a food processor or blender, combine melon with condensed milk, lime or lemon juice, and salt. Puree until smooth. Transfer to an 8-inch square baking dish; freeze until firm. Before serving, scrape with a fork until it has the texture of shaved ice.

Reviews Add a comment

  • Ann Griffith
    16 JUL, 2014
    I've tried many Martha Stewart recipes and am usually pleased with the results. For a family Fourth of July outing I decided to try making this for the first time and I have to admit it was terrible. These are flavors not intended to go together. I ended up wasting a lot of fruit as I made a double recipe of watermelon and then a double recipe of cantaloupe..... and both were awful. Glad I purchased another watermelon on the way and sliced that up as well.