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There’s nothing more refreshing on a hot summer day than this simple granita. Use any type of melon that’s fresh or in season. If you have an ice cream maker and want to speed things up, you can also make it as a sorbet (see variation below).

This recipe is excerpted fromDesserts 4 Today.

Watch Abbymake this melon granita.

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1 cup granulated sugar
1 small ripe melon (4 lb.)
2 Tbs. finely chopped fresh mint, plus more for garnish
1 Tbs. fresh lime juice

Preparation

将9 x 13英寸的烤盘或9 1/2杯矩形塑料容器放在冰箱中，确保其水平且安全。将糖和1杯水放入中锅中。用中火煮，搅拌，搅拌，直到糖溶解约3分钟。放置以完全冷却或冷藏长达1天。为了更快的冷却，将碗放在装满冰的碗上，偶尔搅拌直至充分冷却。
Cut the melon in half, scoop out the seeds, and cut the flesh into 1- to 2-inch chunks. Pile the melon into a food processor and process until smooth, about 1 minute (you’ll have about 2-1/2 cups). Add the fruit puree to the sugar syrup along with the mint, lime juice, and a pinch of salt and stir until blended. Set aside to cool completely, then refrigerate until chilled or for up to 1 day. For faster cooling, set the bowl over a bowl filled with ice and stir occasionally until well chilled.
Pour the chilled mixture into the baking dish and freeze for about 2 hours. After that, every 30 minutes, stir, smash and scrape the mixture with a table fork until the ice crystals are loose and frozen. Serve garnished with mint sprigs.

To make a sorbet: have ready an ice cream maker. Follow the directions for making the mixture. Arrange a 4-1/2 x 8-1/4-inch loaf pan in the freezer, making sure it’s level and secure. Pour the chilled mixture into the ice cream maker and process according to the manufacturer’s instructions. Serve immediately (it will be soft) or scrape into the chilled loaf pan, cover, and freeze until firm or for up to 2 days.