Best Honeydew Granita Recipes

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HONEYDEW GRANITA



Honeydew Granita image

Make this refreshing summer treat when melons are ripe and flavorful. I like to garnish each serving with a sprig of mint or a small slice of honeydew. -Bonnie Hawkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 5-1/2 cups.

Number Of Ingredients 4

1 cup sugar
1 cup water
6 cups cubed honeydew melon
2 tablespoons sweet white wine

Steps:

  • In a small saucepan, bring sugar and water to a boil over medium-high heat. Cook and stir until sugar is dissolved. Cool., Pulse honeydew, sugar syrup and wine in batches in a food processor until smooth, 1-2 minutes. Transfer to an 8-in. square dish. Freeze 1 hour. Stir with a fork. Freeze, stirring every 30 minutes, until frozen, 2-3 hours longer. Stir again with a fork just before serving.

Nutrition Facts : Calories 107 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 17mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

HONEYDEW AND MINT GRANITA



Honeydew and Mint Granita image

Provided by Food Network Kitchen

Categories     dessert

Time 4h25m

Yield 4 servings

Number Of Ingredients 4

1/2 cup sugar
10 sprigs mint, plus leaves for topping
3 cups chopped honeydew melon
1/4 cup fresh lime juice (from 2 to 3 limes)

Steps:

  • Bring the sugar and 3/4 cup water to a simmer in a small saucepan over medium heat, stirring until the sugar is dissolved. Remove from the heat and add the mint, pressing with a wooden spoon to submerge. Let cool completely, then remove the mint with a slotted spoon and discard.
  • Combine the mint syrup, honeydew and lime juice in a blender and puree until smooth. Pour into a 7-by-11-inch or 8-inch square metal baking dish.
  • Freeze the honeydew-mint mixture until ice crystals begin to form around the edges, about 45 minutes. Scrape the crystals toward the center of the pan with a fork, breaking apart any large chunks. Continue freezing, scraping every 30 minutes or so, until all of the granita has been scraped into flakes, 3 to 4 hours. Spoon into chilled bowls and top with mint leaves.

HONEYDEW GRANITA SPRITZER



Honeydew Granita Spritzer image

Seltzer enlivens this effervescent drink, which consists of sweet honeydew melon puree and mouth-puckering lime juice.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

6 cups cubed honeydew melon (about half of a medium melon)
1/3 cup sugar
1/4 cup fresh lime juice
3 cups seltzer
Lime peels, for garnishing

Steps:

  • Working in batches, puree 6 cups cubed honeydew melon in a blender. Pour puree through a fine sieve into an 8-inch square nonreactive dish.
  • Put 1/2 cup water and sugar into a small saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved. Stir into puree. Add fresh lime juice; stir to combine. Freeze, covered, at least 6 hours (up to 3 days).
  • Scrape granita with a fork; spoon about 1 cup granita into each of 6 glasses. Pour 1/2 cup seltzer into each glass; garnish with lime peels.

HONEYDEW GRANITA SPRITZER



Honeydew Granita Spritzer image

Categories     Honeydew     Boil

Yield serves 6

Number Of Ingredients 4

6 cups cubed honeydew melon (about half of a medium melon)
1/3 cup sugar
1/4 cup fresh lime juice
Lime peels, for garnish

Steps:

  • Working in batches, puree the melon in a blender. Pour the puree through a fine sieve into an 8-inch square nonreactive dish.
  • Put sugar and 1/2 cup water into a small saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved. Stir into melon puree. Add lime juice; stir to combine. Freeze, covered with plastic wrap, at least 6 hours (or up to 3 days).
  • Scrape granita with a fork; spoon about 1 cup granita into each of 6 glasses. Pour 1/2 cup seltzer into each glass; garnish with lime peels.

WINE, HONEYDEW, AND TARRAGON GRANITA



Wine, Honeydew, and Tarragon Granita image

This unique palate cleanser highlights the tropical and herbal notes often detected in pinot grigio and chardonnay. Granita is the perfect dessert to enjoy before the chocolate comes to the table, or as an afternoon snack on the porch.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 4 servings

Number Of Ingredients 6

2/3 cup white wine
1/4 cup sugar
2 cups cubed honeydew melon
2 tablespoons chopped fresh tarragon leaves, plus whole leaves or sprigs for garnish
1 teaspoon fresh lemon juice
Kosher salt

Steps:

  • 1. Combine the wine and sugar in a saucepan and bring to a simmer, stirring until the sugar is dissolved, then cool.
  • 2. Puree the honeydew and tarragon in a blender, then strain through a fine-mesh sieve into a mixing bowl. Combine the wine, honeydew juice, lemon juice, and a pinch of salt, then transfer to a square baking dish. Put in the freezer until firm, scraping and stirring with a fork every 30 minutes until the mixture is slushy, about 2 hours. Serve garnished with tarragon leaves or sprigs.

Nutrition Facts : Calories 113 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 78 milligrams, Carbohydrate 22 grams, Fiber 1 grams, Protein 1 grams, Sugar 20 grams

FAR EAST SHRIMP COCKTAIL WITH HONEYDEW GRANITA



Far East Shrimp Cocktail with Honeydew Granita image

A frozen granita made with honeydew melon, ginger, and sharp Japanese wasabi is an extraordinary accompaniment to chilled shrimp cocktail.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

2 tablespoons sugar
1 tablespoon wasabi paste
1/2 large honeydew melon, seeds and rind removed, cut into large chunks
2 1/2 teaspoons grated fresh ginger
24 medium shrimp (1 pound)
10 cilantro stems
2 cups sake or white wine
1 teaspoon salt
1 small cucumber (7 ounces), diced
1 tablespoon finely chopped pickled ginger
1/4 cup shiso (Japanese mint) or mint leaves, shredded

Steps:

  • In a small saucepan, simmer sugar and 1 3/4 cups water until sugar dissolves, about 3 minutes. Stir in wasabi and let cool.
  • In a food processor, puree melon. Measure 2 1/4 cups; discard remainder. Process melon and ginger until smooth, 1 to 2 minutes. Mix in cooled sugar syrup.
  • Pour into a 9-by-13-inch glass or metal baking dish. Freeze until ice crystals form around the edge, about 45 minutes. Using a fork, gently stir crystals into middle of dish, breaking up clumps. Repeat often until totally set and granular, freezing about 30 minutes each time; this will take about 2 hours.
  • Peel and devein shrimp, leaving tails on and reserving shells. In a saucepan, bring shells, cilantro, sake, 1 cup water, and salt to a boil. Reduce heat and simmer, skimming scum from surface, until flavorful, about 30 minutes. Pour through a cheesecloth-lined strainer into a skillet, pressing solids to extract liquid. Over high heat, bring liquid to a boil, then reduce heat so liquid simmers. Poach shrimp, adjusting heat to maintain a bare simmer, until pink and cooked through, about 3 to 5 minutes.
  • Transfer shrimp to a small baking dish. Cover with cooking liquid, let cool, and chill.
  • Sprinkle cucumber and pickled ginger over granita and fold in using a fork. Spoon into glasses; sprinkle with shiso. Place shrimp over glasses and serve immediately.

HONEYDEW GRANITA



Honeydew Granita image

From June All You 2011. If you wanted a little more lime and some more texture you could add some zest to it. in addition you could also swap the honeydew with another melon and can also use lemon juice if preferred.

Provided by tomsawyer

Categories     Frozen Desserts

Time 3h15m

Yield 4 granitas, 4 serving(s)

Number Of Ingredients 4

1/2 cup sugar
2 tablespoons lime juice
1 honeydew melon (about 5 pounds)
1 pinch salt

Steps:

  • Place sugar in a small pan with 3 tablespoons water and lime juice.
  • Stir over medium heat until sugar is dissolved, around three minutes.
  • Remove from heat.
  • Cut honeydew in half, remove seeds, peel and chop into chunks.
  • Transfer to a food processor.
  • Add sugar mixture and salt.
  • Process until slushy.
  • Transfer mixture to a 9-inch metal square baking pan and freeze for an hour.
  • Stir with a fork to break up chunks around the edges.
  • Freeze until completely frozen or about 2 hours longer.
  • Continue stirring with fork every 30 minutes to loosen ice crystals.
  • Serve in chilled glasses or bowls.

Nutrition Facts : Calories 213.8, Fat 0.5, SaturatedFat 0.1, Sodium 96.8, Carbohydrate 54.7, Fiber 2.6, Sugar 51.1, Protein 1.8

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