Serves 4 to 6
Notes
I love the pale-green color of this honeydew granita, but you can make it with any melon you like. It is a very refreshing summer dessert that can be turned into a cocktail by scooping some into a wineglass and adding chilled prosecco.
Active Time: 20 minutes
Total Time: 4 hours 20 minutes
Ingredients
- 1/4 cup sugar
- Peel of 1 lime, removed with vegetable peeler
- 1 cup loosely packed mint sprigs
- 4 cups cubed ripe honeydew melon
- Juice of 4 limes (about 1/3 cup)
Directions
Combine the sugar, 3/4 cup water, and the lime peel in a small saucepan over medium heat. Cook until the mixture simmers and the sugar has dissolved. Remove from the heat, stir in the mint, and let it cool completely. Remove the lime peel and mint and discard.
Combine the sugar syrup, honeydew, and lime juice in a blender, and puree until very smooth. Pour into a 9-by-13-inch or similar-sized metal pan.
Freeze until ice crystals develop around the edges of the pan, about 45 minutes. Scrape the crystals with a fork to the center of the pan, keeping the granita fluffy. Return it to the freezer, and continue to scrape and freeze every 30 minutes or so, until all of the mixture has formed fluffy flakes, 3 to 4 hours total. Serve in chilled glasses.
