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Honeydew Granita

Photo: Kate Sears; Styling: Susan Vajaranant
Prep time 15 mins
Freeze time 3 hrs
Yield Serves 4

Ingredients

  • 1/2 cup sugar
  • 2 tablespoons lime juice
  • 1 ripe honeydew melon (about 5 lb.)
  • Pinch of salt

Nutrition Information

  • calories 303
  • fat 1 g
  • satfat 0.0 g
  • protein 3 g
  • carbohydrate 77 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • sodium 175 mg

How to Make It

  1. 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.

  2. Cut honeydew in half, remove seeds, peel and chop fruit. Transfer to a food processor, add reserved sugar mixture and salt. Process until slushy.

  3. 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.