Cantaloupe Granita with Candied Pistachios

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  • Prep Time: 8h
  • Total Time: 8h
  • Serves: 6


  • 1 whole cantaloupe, chopped and frozen
  • 1 cup water*
  • 3 tablespoons maple syrup


  • 1 cup pistachios
  • 2 tablespoons maple syrup
  • 1 teaspoon coconut oil
  • 1 pinch salt
  • 2 tablespoons coconut sugar



  1. In a blender place 1/2 of the frozen cantaloupe chunks, 1/2 C water and 1.5 tablespoons maple syrup.
  2. Blend until smooth.
  3. Repeat with remaining granita ingredients.
  4. Combine both batches of cantaloupe in a freezer safe airtight container.
  5. Place in freezer overnight.
  6. Once froze set out on counter for 30 minutes. Using a fork grate the cantaloupe mixture.
  7. Place in bowl and top with candied pistachios.


  1. In a small sauce pan heat maple syrup, coconut oil, coconut sugar and salt. Simmer until melted.
  2. Add in pistachios and coat evenly.
  3. Pour out onto parchment paper and let cool.
  4. Once cool store in an airtight container.
  5. *If you have a high speed blender you maybe able to use less water. I had to that much due to having a low speed blender.

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