Italian Cucumber and Melon Granita with Hibiscus Syrup Recipe for Dessert

Cucumber and Melon Granita with Hibiscus Syrup is the perfect balance of cool, crisp cucumber, sweet melon, and tangy hibiscus syrup. The icy texture melts in your mouth, delivering a burst of floral and fruity goodness in every bite.

This recipe is an excellent choice for readers in the USA, especially during peak summer when cucumbers and melons are at their sweetest. Not only is this dessert naturally hydrating, but it’s also low in calories and free from artificial sweeteners. You can even customize it by swapping the melon variety or adjusting the sweetness level. Whether you’re hosting a backyard barbecue or just craving a light dessert, this granita is a must-try!

Recipe Details

Ingredients

For the Granita:

• 2 cups (300g) ripe honeydew melon, cubed
• 1 cup (150g) cucumber, peeled and chopped
• 1/4 cup (60ml) fresh lime juice
• 2 tbsp honey or agave syrup
• 1/2 cup (120ml) water

For the Hibiscus Syrup:

• 1/2 cup (120ml) water
• 1/4 cup (50g) granulated sugar
• 2 tbsp dried hibiscus flowers
• 1/2 tsp vanilla extract

Instructions

Step 1: Prepare the Hibiscus Syrup

1. In a small saucepan, combine water, sugar, and hibiscus flowers over medium heat.
2. Stir until the sugar dissolves, then let simmer for 5 minutes.
3. Remove from heat and add vanilla extract.
4. Let the syrup steep for 10 minutes, then strain out the flowers. Allow to cool completely.

Step 2: Blend the Granita Mixture

1. In a blender, combine honeydew melon, cucumber, lime juice, honey, and water.
2. Blend until smooth and strain through a fine-mesh sieve (optional for a smoother texture).
3. Transfer the mixture to a shallow dish.

Step 3: Freeze and Scrape

1. Place the dish in the freezer and let it sit for 30 minutes.
2. Using a fork, scrape the icy edges towards the center.
3. Repeat this process every 30 minutes for about 3 hours, or until the granita has a fluffy, icy texture.

Step 4: Serve

1. Spoon the granita into serving bowls or glasses.
2. Drizzle with hibiscus syrup for a burst of tangy flavor.
3. Garnish with fresh mint leaves or edible flowers if desired.

Conclusion

This Cucumber and Melon Granita with Hibiscus Syrup is a light, refreshing, and naturally sweet frozen dessert that’s perfect for warm days. The combination of cooling cucumber, juicy melon, and floral hibiscus makes every spoonful a delightful experience. Plus, it’s simple to make with minimal ingredients!

Try this easy granita recipe today and let us know how it turned out in the comments! Don’t forget to share your photos on social media and tag us. Looking for more summer dessert ideas? Subscribe for more refreshing recipes!

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FAQs

1. How to make Cucumber and Melon Granita without a blender?

You can use a fork and a sieve to mash the ingredients together. It won’t be as smooth, but it will still taste delicious!

2. Can I substitute the honeydew melon?

Yes! You can use cantaloupe, watermelon, or even a mix of different melons for variety.

3. How long does granita last in the freezer?

Granita is best enjoyed fresh, but you can store it in an airtight container for up to a week. Scrape with a fork before serving to refresh the texture.

4. Can I make this granita sugar-free?

Yes! Substitute stevia or monk fruit sweetener for a sugar-free version.

5. Why is my granita too icy?

Make sure to scrape it every 30 minutes while freezing. This prevents large ice crystals from forming and keeps the texture fluffy.