This refreshing and slightly sweet cantaloupe granita topped with crunchy candied pistachios is the perfect thing on a hot summer day.
This cantaloupe granita is a refreshing addition to our summer. It will see us through any coming heat waves. 
It is lightly sweet and has a wonderful cantaloupe flavor that is so refreshing. Our cantaloupes are perfectly ripe now at the grocery stores. Sometimes you can get a cantaloupe with no flavor. So make sure to pick up one that is just ripe.
I topped it with some sweetened pistachios for a nice crunch. Cantaloupe and pistachio flavorings are the perfect pairing. They are both subtle yet very distinct.
Click here for the candied pistachios recipe.
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Cantaloupe Granita
- Total Time: 8 hours
- Yield: 4–6 servings 1x
Description
This refreshing and slightly sweet cantaloupe granita topped with crunchy candied pistachios is the perfect thing on a hot summer day.
Ingredients
Granita:
- 1 whole cantaloupe, chopped and frozen
- 1 cup water
- 3 tablespoons maple syrup
Candied Pistachios:
- 1 cup raw shelled pistachios
- 3 tablespoons sugar
- 1 tablespoon water
- Pinch of salt
Instructions
Granita:
- Place half the frozen cantaloupe chunks, 1/2 cup water, and 1 1/2 tablespoons maple syrup into a blender. Blend until smooth.
- Repeat with the remaining granita ingredients.
- Combine both batches in a freezer-safe airtight container. Freeze overnight.
- Once frozen, let sit on the counter for 30 minutes. Use a fork to scrape and grate the cantaloupe mixture into icy flakes.
- Spoon into bowls and top with candied pistachios.
Candied Pistachios:
- Line a baking sheet with parchment paper.
- In a small saucepan, combine the sugar and water over medium heat, stirring until the sugar dissolves.
- Add the pistachios and stir to coat. Cook, stirring constantly, until the water evaporates and the sugar crystallizes and coats the nuts, about 3–5 minutes.
- Immediately spread onto the parchment-lined sheet. Sprinkle with a pinch of salt. Let cool completely — they will crisp up as they cool.
Notes
Pick a ripe, fragrant cantaloupe for the best flavor — if it smells sweet at the stem end, it’s ready. The candied pistachios can be made up to a week ahead and stored in an airtight container.
- Prep Time: 8 hours
- Category: Dessert
- Cuisine: Italian
Frequently Asked Questions
How do I select a ripe cantaloupe for the granita?
Choose a cantaloupe that is slightly soft at the stem end and has a sweet aroma, indicating it’s ripe and flavorful.
Can I use other nuts instead of pistachios for the topping?
Yes, you can substitute with other nuts like almonds or walnuts, but keep in mind that the flavor profile will change slightly.
What consistency should the granita have after freezing?
The granita should be light and fluffy, with a texture similar to shaved ice, easily scraped with a fork.
