Honeydew Granita

Honeydew Granita Recipe
Photo: Kate Sears; Styling: Susan Vajaranant

Recipe Time

Prep: 15 Minutes
Freeze: 3 Hours

Nutritional 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


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


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.


June 2011
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