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.)

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Reviews (1)

19 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 4
Rating: 1 stars
07/16/2014
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.