Triple Melon Granita

In Desserts by Frances Largeman-Roth

Makes 6 servings

A little effort goes into making a granita, but it’s well worth it. It’s amazing to cool off with on a sweltering day and a splash of rose makes for one delicious, grown-up slushie!


  • 4 cups seeded and cubed watermelon
  • 1 cup cubed cantaloupe
  • 2 cups cubed honeydew melon
  • 1 teaspoon finely grated lime zest
  • 5 tablespoons fresh lime juice
  • 1-2 tablespoons of agave nectar, to taste


  1. Place a 9-x-13-inch baking dish in the freezer.
  2. In a food processor or blender, blend the melons with the lime zest and juice until smooth. Add the agave nectar to taste. Remove the baking dish from the freezer, pour the melon mixture into it and return to the freezer.
  3. After 11/2 hours, remove the pan from the freezer and scrape the granita with a large fork. The mixture will be very slushy at this point; return to the freezer. Scrape the mixture every 30 minutes, for about 21/2 to 3 hours total. When the granita is done, it will have a fluffy, flaky texture.
  4. Serve the granita in small cups or dessert bowls. Once frozen, it can be transferred to an airtight container and kept in the freezer for about 1 week.