Melon and lime granita

The combination of melon and lime is the ultimate summer dessert, and preparation becomes child’s play when you no longer have to think about it every hour. Forget the chore of scraping the tray with a fork, the machine ensures perfect continuous churning. I particularly like this version which allows the fruit’s natural fragrance to shine while offering a very refreshing result, ideal for eating with a spoon.

Melon and lime granita

Recipe by Camille Roos

0.0 from 0 votes

Course: Slush / granitaCuisine: Difficulty: Easy

Servings

4

people

Prep

10

minutes

Freeze time

45

minutes

Total time

55

minutes

A summer dessert that makes preparation child’s play. Forget the chore of scraping the tray with a fork, the machine ensures perfect continuous churning.

Ingredients

• 800 g ripe melon flesh (such as Charentais or Cantaloupe)

• 50 ml freshly squeezed lime juice

• 50 ml cane syrup (adjust according to the fruit’s natural sugar content)

• 100 ml water

• A few fresh basil or mint leaves (optional)

Instructions

• Cut the melon flesh into pieces and blend finely in a blender with the water, lime juice, and syrup. Adding water and lime thins the melon puree to make churning easier.
• Optionally strain the mixture if you want a perfectly smooth liquid free of small fruit fibers.
• Pour the mixture into the Ninja Slushi bowl, checking that the level is between the min and max marks.
• Start the Slush program and let the machine crystallize the preparation until a beautiful granita texture is achieved.
• Serve directly with a spoon, ideally in pre-chilled bowls or in the hollowed-out melon skins.

Appetizer version with cured ham

Appetizer version with cured ham : Slightly reduce the sugar syrup and serve this granita in savory verrines, topped with thin strips of prosciutto or Parma ham.

The sugar-water balance for a perfect set

Melon is a fruit naturally bursting with water and very sweet, but you shouldn’t skip the syrup. In the Ninja Slushi, sugar acts as an antifreeze: without it, your mixture will freeze into a hard block on the auger, and the machine will stop with an error. Since the flesh already provides plenty of fructose, I balance the added water with a very small dose of cane syrup. If you come across a slightly bland melon at the start of the season, don’t hesitate to taste the liquid preparation before pouring it into the bowl. It should seem slightly too sweet at room temperature, because cold always masks some of the flavors. This is the same logic I apply to my lemon granita in the Ninja Slushi, where the acidity requires careful ratio adjustment.

Fibrous or strained: a question of texture

The blender does most of the work, but melon puree tends to foam and retain tiny fibers. If I’m preparing a melon milkshake in the Ninja Slushi, this slight thickness adds body. However, for a pure crystallized drink on the Slush program, I find the result is much more pleasant on the palate when you pass the juice through a fine-mesh sieve. The liquid becomes fluid and sets in the cold much more evenly. Whatever your choice, always ensure you respect the filling limit: if you exceed the max mark, the preparation will almost inevitably overflow when the water expands as it freezes.

Do you prefer it as a classic fruity dessert or as an appetizer version with cured ham?

Frequently asked questions

Why is my machine flashing after 20 minutes?

This is often a sign that the mixture is freezing too hard because it lacks sugar to soften it. Stop the machine, add a small splash of syrup and water, stir once, and restart.

Do I need to use a specific type of melon?

Charentais or Cantaloupe are perfect for their very pronounced fragrance. The riper they are, the less cane syrup you will need to add.

Can I make it on my FS301 which has a smaller bowl?

Absolutely, the Slush program is identical on all models. Just remember to check that your total liquid volume does not exceed the maximum line on your bowl.