- 4 cups cubed ripe melon
- 1 cup unsweetened apple juice
- 1/4 cup lime juice
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- Fresh mint leaves, for garnish
Combine melon, apple juice and lime juice in a blender; puree until smooth. Pour the mixture into a 9-by-13-inch glass or metal pan, and place the pan on a level surface in your freezer. While freezing, stir and scrape with a fork every 30 minutes, to crush lumps and even out the mixture.
After about 3-4 hours, the granita should be firm but not frozen solid. Remove from the freezer, and use a metal spatula or large spoon to break up the frozen ice into small slivers. Pack into an airtight plastic container and freeze for at least 1 more hour.
Remove from the freezer and let soften for about 20 minutes before serving. Use a wide spoon or ice cream scoop to scrape granita into shallow bowls. Sprinkle blueberries and raspberries over each portion and garnish with mint leaves, if desired.