TENDING the TABLE

Cantaloupe and Cardamom Granita

Summer is officially here! It’s been warm and sunny here in Seattle and I’ve been craving cool treats most afternoons so I’ve partnered with my friend Lily of Kale and Caramel to bring you this refreshing Cantaloupe and Cardamom Granita. Continue reading for the recipe…

Photo by Lily Diamond

A few weeks ago, Lily and I got together in her L.A. apartment to make and shoot this refreshing summer granita. We had a great time playing in the kitchen and visiting. It turns out Lily and I have a lot in common and it was great to connect and chat about our eerily similar childhoods, teaching yoga, finding purpose, grief and so much more. Lily is one of those people who is easy to love. She’s genuine, honest, bright and passionate and I’m so glad we got to spend time together. If you haven’t seen her blog, be sure to check it out.

If you’ve never made a granita before you’re missing out. They’re super easy to make and so fun and refreshing. This one is no exception. The cantaloupe, cardamom and lime are a great combo with the added benefit of being extra cooling for these hot summer days. Enjoy!

P.S. If you need more Fourth of July dessert ideas, I’ve got you covered:

Peach and Raspberry Turnovers

Blueberry Lemon Cheesecake

Orange Blossom Water and Honey Sahleb with Roasted Strawberries

Strawberry Lavender Popsicles

Red Berry Almond Blondies

Peanut Butter Pie

Rice Crispy Bars

*Be sure to follow me in Instagram and tag photos of my recipes #tendingthetable.

Cantaloupe and Cardamom Granita
Serves 2
INGREDIENTS
For the ingredient list head over to Lily’s post, here.
PROCEDURE
Combine everything in the container of a high speed blender. Blend on medium high until completely smooth. Transfer to a 10×8 inch baking dish. Freeze for 30-40 minutes, until beginning to set around the edges. Remove from the freezer and use a fork to scrape up the frozen parts. Return to the freezer for another 30-40 minutes before scraping again. Repeat until entirely frozen. Granita can be made ahead and kept covered for up to two weeks.