PA Cucumber Melon Granita

Pennsylvania melons are in the height of their season from July through October. This gives you plenty of chances to enjoy these sweet, smooth, juicy fruits: Top your morning granola with cantaloupe, slice up a watermelon at lunch, and make this simple-but-stunning cucumber melon granita recipe from PA Veggies to serve after dinner. For best results, use local cucumbers and PA raw honey for a light, refreshing frozen treat that just requires a few minutes of prep time!

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PA Cucumber Melon Granita

Serves 4-6
Prep Time Cook Time Total Time
10 min 0 min 10 min


  • 1 ripe honeydew melon, seeded and roughly chopped
  • 2 medium cucumbers, peeled, seeded and roughly chopped
  • 1/4 cup raw PA honey, plus more, to taste
  • 2 tablespoons fresh lemon or lime juice
  • 1/2 teaspoon freshly ground black pepper, plus more, to taste
  • Pinch salt


  1. Combine all ingredients in blender and blend until smooth, working in batches, if necessary. Adjust amount of honey and black pepper, to taste.
  2. Pour mixture into rimmed baking sheet or wide baking dish and freeze for 1 hour. Rake mixture with fork and return to freezer. Repeat process every hour until mixture is flaky, about 4 hours. Store covered in freezer until ready to serve, raking with fork before scooping into a serving glass or bowl.

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