Late summer is peak melon season and the best way to enjoy it is with Melon Granita. This recipe takes the classic prosciutto and melon pairing and gives it a fun twist. Sweet, icy melon granita is served in little glasses or bowls with crisp prosciutto on the side for salty crunch. It is simple, refreshing, and just right for aperitivo.
What is Granita?
Granita is a traditional Italian frozen dessert made by freezing fruit juice or purée, sugar, and water, then scraping it with a fork as it sets. The result is a crunchy, icy texture that’s lighter and more rustic than sorbet or ice cream.
It originated in Sicily, where it’s often made with citrus, coffee, or almonds, and enjoyed as a refreshing treat in the hot Mediterranean summers. Because it’s so versatile, you’ll now see melon granita, strawberry granita, even wine or cocktail-inspired versions.
What to enjoy with this Melon Granita?
I love this as sweet treat on it's own, but if you're looking to make it a part of a late summer party. Try serving it as a dessert or palate cleanser to a meal composted of my Cucumber Grilled Panzanella, Tomato Confit Pasta, and Grilled Ribeye.
📋 Recipe
Prosciutto & Melon Granita
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Equipment
- Blender or small food processor (for puréeing melon)
- Shallow baking dish (metal or glass, 9x9 works well)
- Fork (for scraping granita)
- Baking sheet (for crisping prosciutto)
- Oven
Ingredients
Granita
- 1 cantaloupe ripe, about 4 cups cubed flesh
- 2 tablespoons honey adjust depending on melon sweetness
- ½ lemon juiced
- Pinch of salt
Crispy Prosciutto
- 8 slices prosciutto thin
Topping
- ¼ cup olive oil
- Pinch of salt
Instructions
- Make the melon granita: Purée cantaloupe, honey, lemon juice, and salt in a blender until smooth. Pour into a shallow baking dish. Freeze for 2–3 hours, scraping with a fork every 30 minutes until fluffy icy shards form.
- Crisp the prosciutto: Preheat the oven to 375°F. Line a baking sheet with parchment. Arrange prosciutto slices in a single layer and bake for 10–12 minutes until darkened and crisp. Let cool on the sheet (they’ll crisp further as they cool).
- Assemble: Spoon granita into small glasses or bowls. Drizzle lightly with olive oil and serve with pieces of crispy prosciutto for scooping and snacking.
Notes
- Make-ahead: Granita can be frozen up to 3 days ahead. Scrape again before serving.
- Variation: Try honeydew or watermelon for a colorful twist.
- Serving idea: Layer in small coupe glasses for an elegant aperitivo presentation.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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