Honeydew Mint Granita

comments (1) August 7th, 2008

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Click To Enlarge Photo: Boyd Hagen

1 cup sugar
3/4 cup water
2 Tbs. chopped fresh mint
1 ripe honeydew, peeled, seeded, and puréed
2 tsp. lemon juice
3 Tbs. honey
1/4 cup champagne or fruit juice

Makes 5 cups

Bring the sugar, water, and mint to a boil in a medium saucepan over high heat. Let the mixture cool, then strain to remove the mint. Mix with the honeydew purée, lemon juice, honey, and cham­pagne or fruit juice. Stir until well combined.

Freeze in a large, shallow pan for 24 hours or overnight. Stir the mixture during the freezing process if it begins to separate.

To serve, let the granita sit at room tempera­ture for 10 to 20 min., then scrape with a chilled metal spoon or ice cream scoop into chilled glasses.

Recipe by Meredith Ford
August 1998
from issue #16

posted in: mint, dessert, melons

Comments (1)

robertdoss writes: Looks Amazing
Posted: 4:43 am on January 16th
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