Sicilian Melon and Lemon Granita

Any type of melon can be used for this slushy, frozen Italian treat.

Course Dessert

Cuisine Italian

Prep Time 3

Total Time 3

Servings

Calories 73

1 ½ pounds (700 grams) melon flesh (1 medium size) This weight is for the flesh only, after peeling and seeding
1 tablespoon granulated sugar
4 tablespoons lemon juice 2 medium lemons
Small pinch of salt this brings out the flavor or the melon

Add the melon and sugar to a food processor or blender and blend until smooth. Add the fresh lemon and blend. Pour into a shallow baking dish/tray (if using watermelon, strain through a sieve to eliminate seeds) place in the freezer for 2 hours. Watermelon will freeze faster because of the higher water content.
After 2 hours use an immersion blender to break up until slushy. You can also use a whisk, or fork. Smooth the top and return to the freezer for 1 more hour.
You can add to a blender at the end to make it slushy and creamy. The watermelon will not be as creamy as the cantaloupe because of the water content.