Summer Melon with Basil-Mint Granita

Name: Summer Melon with Basil-Mint Granita
Total time: 5 h 15 min
Yield: 8 servings
Ingredients: ¾ cup sugar; ¾ cup mint leaves; ¾ cup basil leaves; 2 tablespoons lime peel; 1½ cups lime juice; 1¼ cups water; 3 whole melons; 2 tablespoons mint leaves

A refreshing summer dessert featuring fresh melon wedges topped with a crystalline basil-mint granita and drizzled with lime syrup. This elegant dish combines the sweetness of melon with bright herbal and citrus notes.

8 servings

5 hr 15 min

Published October 4, 2025

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Ingredients

•¾ cup sugar
•¾ cup mint leaves
•¾ cup basil leaves
•2 tablespoons lime peel
•1½ cups lime juice
•1¼ cups water
•3 whole melons
•2 tablespoons mint leaves

Cooking Instructions

1.
Mix sugar, chopped mint, basil, and lime peel in medium bowl. Mash with wooden spoon until herbs turn dark green, about 3 minutes. Stir in lime juice and 1 1/4 cups water. Let stand 1 hour. Strain into large bowl, pressing on solids. Transfer 1/2 cup lime syrup to small pitcher; cover and refrigerate. Pour remaining lime syrup into 13x9x2-inch metal baking dish. Place dish in freezer. Stir syrup with fork every hour until frozen, about 4 hours. (Can be made 1 day ahead. Cover and keep frozen.)
300 min
2.
Divide melon wedges among 8 shallow soup bowls. Drizzle melon with reserved lime syrup. Scrape granita into flakes with fork. Spoon generous 1/2 cup granita atop melon in each bowl. Sprinkle with sliced mint leaves, garnish with mint sprigs, and serve.
15 min