Cantaloupe & Apricot Granita

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Cantaloupe & Apricot Granita
  • 6Servings

Ingredients

  • 1/4 cup sugar
  • 10 - 12 mint leaves
  • 1 pound chopped cantaloupe (3 cups), plus 6 wedges
  • 1/4 cup apricot preserves

Preparation

In saucepan, 1 bring sugar, mint and 1/4 cup water to a boil. Strain; discard mint. In blender, puree syrup with chopped cantaloupe, preserves and a pinch of salt; transfer to 9-by-13-inch glass dish. Freeze until firm, 2 to 3 hours. Scrape with fork; divide among glasses. Garnish with cantaloupe wedges.