HONEYDEW GRANITA
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
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
HONEY-DEW AND SAKE GRANITA
Steps:
- To make the granita:
- In a small saucepan combine the sugar and 3-1/2 cups water and bring the mixture to a boil, stirring. In a blender purée the ginger with the syrup, the wine, and the food coloring, chill the mixture until is cold, and stir it. Transfer the mixture to 2 metal ice-cube trays without the dividers or to a shallow metal pan and freeze it, stirring and crushing the lumps with a fork every 30 minutes, for 2 to 3 hours, or until it is firm but not frozen solid. The granita may be made 2 days in advance and kept covered and frozen. Scrape the granita with a fork to lighten the texture.
- On each of 4 plates arrange 2 of the honeydew slices and top 1 of the slices on each plate with a scoop of the honeydew and sake granita. Top the other slices with a scoop of the pickled ginger and plum-wine granita.
HONEYDEW AND MINT GRANITA
Provided by Food Network Kitchen
Categories dessert
Time 4h25m
Yield 4 servings
Number Of Ingredients 4
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.
WINE, HONEYDEW, AND TARRAGON GRANITA
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
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
HONEYDEW GRANITA SPRITZER
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
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
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
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
FAR EAST SHRIMP COCKTAIL WITH HONEYDEW GRANITA
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
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.
CUCUMBER AND SAKE GRANITA
Provided by Matt Lee And Ted Lee
Categories appetizer
Time 20m
Yield Serves 6 to 8 as a first course or tiny middle course
Number Of Ingredients 7
Steps:
- In a blender, purée the sugar and 1/4 cup water on high for 2 minutes. Scrape down the sides, let rest for a minute and then purée again for 30 seconds.
- Add the cucumbers, melon, lime juice, sake and a pinch of salt. Purée the mixture until smooth, then strain through a fine-mesh sieve set over a large baking dish. Freeze the mixture. Scrape with a fork until light and fluffy, like fresh snow. Serve in small bowls or glasses, topped with a light sprinkle of sea salt and shiso leaf.
Nutrition Facts : @context http, Calories 59, UnsaturatedFat 0 grams, Carbohydrate 13 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 351 milligrams, Sugar 10 grams
HONEYDEW GRANITE
Provided by Molly O'Neill
Categories dessert, side dish
Time 1h30m
Yield Four servings
Number Of Ingredients 6
Steps:
- Combine the sugar and water in a saucepan over medium heat. Boil, reduce heat and simmer for 5 minutes. Set aside until cool.
- Process the melon, sugar syrup and lemon juice in a blender until smooth. Add the gin and pepper and blend until well mixed.
- Pour the mixture into a large, nonreactive pie plate and place in the freezer. Stir every 30 minutes until frozen. Scrape up the granite, divide among 4 dishes and serve.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 30 milligrams, Sugar 26 grams
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HONEYDEW GRANITA RECIPE | FOOD & WINE
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- In a blender, working in batches, pulse the melon to a coarse puree. Strain through a fine sieve into another bowl, pressing very lightly on the pulp; discard the pulp. You should have 3 cups of juice.
- In a small bowl, whisk the sugar with the hot water until dissolved. Stir the sugar syrup into the melon juice along with the lime juice and a generous pinch of salt. Pour the mixture into a 9-by-13-inch metal or glass baking dish and freeze for 1 hour. Using a fork, scrape the granita to form fluffy ice. Continue to freeze and scrape every 30 minutes, until the granita is frozen and fluffy, about 2 hours.
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