Cantaloupe Granita with Mint
Serves 6 | Prep Time 8 minutes | Cook Time 2 hours in the freezer
When treatment side effects dry out the body—a fairly common occurrence—granitas come to the rescue. Granitas are similar to Italian ices in consistency, making them great for people with mouth sores, and melons are full of rehydrating water. In fact, melons are a wonderful source of fluids and nutrients. One caveat: Melons should be eaten on an empty stomach, as they can cause a lot of tummy rumbling when combined with other foods. Consumed this way, they fast-track into the small intestine, allowing quick absorption of nutrients. And here’s a fun fact: Cantaloupes are named after the Italian town Cantalupo, which means “howl of the wolf.” No telling if there’s a run on cantaloupes there whenever the moon is full . . .
Instructions
Pour the boiling water over the 1 cup of mint leaves, cover, and steep for 30 minutes. Strain the liquid and discard the mint leaves.
Put the cantaloupe in a food processor or blender and process on high speed until smooth.
Add the honey, lime juice, mint infusion, and the 10 chopped mint leaves to the food processor or blender and pulse to combine. Transfer to a freezer-safe 8 by 10-inch pan with sides at least 2 inches high and freeze for 1 hour.
Use a fork to rake the mixture, breaking up the frozen parts into smaller bits and pushing them toward the center, like a pile of leaves. Return the granita to the freezer and repeat the raking process twice more at 30-minute intervals until entirely frozen.
COOK’S NOTES: To make frozen fruit pops, see the Variation on page XX.
Use caution when opening the freezer door while the granita is freezing. You want to end up with this frozen delight in your belly and not on the bottom of the freezer!
STORAGE: Store in an airtight container in the freezer for 3 weeks.
PER SERVING: Calories: 95; Total Fat: 0.3 g (0.1 g saturated, 0 g monounsaturated); Carbohydrates: 20 g; Protein: 1 g; Fiber: 2 g; Sodium: 25 mg
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Ingredients
2 cups chopped watermelon
2 1⁄2 tablespoons freshly squeezed lime juice
2 teaspoons honey