Honeydew Granite 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



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

HONEYDEW GRANITE



Honeydew Granite image

Provided by Molly O'Neill

Categories     dessert, side dish

Time 1h30m

Yield Four servings

Number Of Ingredients 6

1/4 cup sugar
1/4 cup water
1/2 medium, ripe honeydew melon, peeled, seeded and cut into 1/2-inch cubes (about 4 cups)
3 tablespoons fresh lemon juice
2 tablespoons gin
1/4 teaspoon freshly ground pepper

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



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

HONEY-DEW AND SAKE GRANITA



Honey-Dew and Sake Granita image

Categories     Wine     Fruit     Ginger     Dessert     Frozen Dessert     Honeydew     Plum     Sake     Summer     Vegan     Gourmet

Yield Serves 4

Number Of Ingredients 9

1/2 cup sugar
the flesh of a 3-pound honeydew melon plus, if desired, 8 thin round slices of honeydew melon for garnish
1/4 cup sake
2 teaspoons fresh lime juice
pickled ginger and plum-wine granita:
2/3 cup sugar
2 tablespoons pickled ginger slices (available at Asian markets and some supermarkets), rinsed
1/4 cup plum wine
2 drops of red food coloring if desired

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



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.

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.

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