Skip to main content
Epicurious
Cookbooks

Melon Granita

Buy very ripe melons with a sweet fragrance that you can smell from a distance.

Recipe information

  • Yield

    serves 6

Ingredients

2 medium melons
Juice of 1 lemon
3/4 cup sugar, or to taste
1/2–1 tablespoon orange-blossom water, to taste

Preparation

  1. Cut open the melons. Peel and remove the seeds. Cut the flesh into pieces and blend in the food processor—with the lemon juice, sugar, and orange-blossom water—to a liquid pulp. You should have about 6 cups. The amount of sugar depends on how sweet the melons are. Continue following the “basic method” (page 423).

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsGranitaFrozen DessertDessertMelonFruitLemonCitrusFood ProcessorCookbooks
Read More
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App This Week
Like coconut lentil soup and chicken stroganoff.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Lemon Curd
Use this classic lemon curd on scones, in yogurt, or between layers of meringue.