Minty Melon Granite

Minty Melon Granite

1 cup granulated sugar

1 small ripe melon (4 lb.)

2 tbs. finely chopped fresh mint

1 tbs. fresh lime juice

1. Arrange a 9x13-inch baking dish or 91-cup rectangular plastic container in the freezer, making sure it’s level and secure.

2. Put the sugar and 1 cup water in a medium saucepan. Cook, stirring, over medium heat until the sugar is dissolved, about 3 minutes. Set aside to cool completely or refrigerate for up to 1 day. For faster cooling, set the bowl over a bowl filled with ice and stir occasionally until well chilled.

3. Halve the melon, 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. Add 21 cups of the fruit purée to the sugar syrup, along with the mint and lime juice, and stir until blended. 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.


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