Melon-Pineapple Granita

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I'm Erin Allmann. I love family, friends and food. A lot. I live in a teeny, tiny apartment in a place called Paradise with a wonderful boyfriend named Brett who cooks much better than I do. We both happen to be fantastic at eating and whenever we're not doing so, (which isn't all that often), we try to stay occupied outdoors. We're also two of the biggest nerds you can ever find, so excuse the occasional o-chem, bio, Harry Potter, or Star Wars reference.

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I’m going to be entirely honest with you: I’m an ice cream kind of girl. If I had a choice between sorbet and ice cream, I’d pick ice cream every single time. Popsicle vs. ice cream? Ice cream for the win. Cake vs. ice cream? Ice cream wins. Pie vs. ice cream? I’ll take both, thank you very much. But, you see, we are turning over a new leaf here in my tiny little kitchen. This is a leaf of a slightly-more-healthy sort. So we’ve nixed the ice cream. At least for a little while. But I can’t live life without dessert after every meal dinner.

Enter: granita. Not 100% sure what it is in real life, but in my world, it’s basically frozen fruit juice. Or a mashed up popsicle. Or a wanna-be shaved ice. Whatever. It’s delish. And way easy to make. And has zero [refined] sugar. Which means I can eat it All. The. Time. And hopefully not end up with diabetes…

Melon-Pineapple Granita

Ingredients

  • 1/4 melon or cantelope [honestly I have no clue what kind of melon we used. it was yellow on the outside with smooth skin and orange on the inside. any ideas what kind of melon that is? it was daaaang delicious. but any kind of melon will do. honeydew would probably be awesome]
  • 1/4 pineapple [if you use those giant pineapples. If you use small ones like me, you could up this to half.]
  • splash of orange juice

Instructions

  1. Cut up your melon and pineapple into chunks. Place chunks into the Magic Bullet big ol’ blender attachment [or do this in batches in the tall cup]. Pour in a splash of orange juice. Blend until very smooth.
  2. Strain liquid through a fine mesh sieve into a shallow, high-surface-area container that is freezer safe. A lid is helpful, but not required.
  3. Freeze for about 1 hour, then, using a fork or knife, crunch up the mixture so that it doesn’t freeze too solid. Freeze for another 3-4 hours or until frozen through.
  4. To serve, scrape along the top of the container with the side of a spoon. You want to shave the ice off the top, not cut or scoop any out. Eat and enjoy!
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