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
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.
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
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
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
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 GRANITA SPRITZER
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.
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.
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HONEYDEW GRANITA RECIPE | MYRECIPES
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Servings 4Calories 303 per servingTotal Time 3 hrs 15 mins
- Place sugar in a small pan with 3 Tbsp. water and lime juice and stir over medium heat until sugar has dissolved, about 3 minutes. Remove from heat.
- Cut honeydew in half, remove seeds, peel and chop fruit. Transfer to a food processor, add reserved sugar mixture and salt. Process until slushy.
- Transfer mixture to a 9-inch square metal baking pan and freeze for 1 hour. Stir with a fork to break up chunks around edges. Freeze until completely frozen, about 2 hours longer, stirring with a fork every 30 minutes to loosen ice crystals. Serve in chilled glasses or bowls.
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