Description
This refreshing and slightly sweet cantaloupe granita topped with crunchy candied pistachios is the perfect thing on a hot summer day.
Ingredients
Units
Scale
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