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Honeydew Granita

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Total Time
Prep: 10 min. Cook: 5 min. + freezing

By Taste Of Home Editorial Team

Recipe by Bonnie Hawkins, Elkhorn, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 27, 2023

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

Honeydew Sorbet: After processing honeydew mixture, pour into the cylinder of an ice cream freezer; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 4 hours or until firm.
Test Kitchen Approved

Honeydew Granita

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Yield: 5-1/2 cups
Prep: 10 min
Cook: 5 min
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Ingredients

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

Directions

  1. In a small saucepan, bring sugar and water to a boil over medium-high heat. Cook and stir until sugar is dissolved. Cool.
  2. 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

1/2 cup: 107 calories, 0 fat (0 saturated fat), 0 cholesterol, 17mg sodium, 27g carbohydrate (26g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.
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