Some might call this granitas. Among certain company, I might, too. But when it comes down to it, it’s ice, and anyone can make ice. Not to mention, granitas just sounds too fancy for something inspired by an old cantaloupe.
Now, it wasn’t so old it had gotten moldy in any way, but it was extremely overripe, which means it had an overpowering flavor that I just found inedible (though not as terrible as the overripe kiwi I once tried. Imagine artificial kiwi flavor on steroids.) Anyway, the cantaloupe wasn’t bad, it was just too cantaloupey.
So I put it in a blender with a squeeze of honey, stirred in chopped mint and let it freeze, knowing cold dulls the taste of things. When it was solid, I scraped it with a fork to get tiny ice shavings that melted instantly in your mouth, leaving behind a manageable flavor of cantaloupe — that almost floral quality of melon eventually being joined by mint. I found myself eating it slowly (rare for me) and enjoying its refreshing properties.
This method can, of course, be applied to any combination of fruit and flavors. Try Strawberry Lemon Basil Sorbet in this way if you don’t have an ice cream maker.
Cantaloupe Ice
Original recipe
- 1 cantaloupe ice
- squeeze of honey (or to taste)
- small handful chopped mint
Cut cantaloupe from the rind. Puree with honey in blender or with an immersion blender. Stir in chopped mint.
Transfer to a tupperware container of some sort and freeze. When solid, use a fork to scrape the ice into fine shavings.
