Honeydew-Jalapeño Granita
At once sweet and spicy, this frozen dessert would make a bracing finish to a Latin-inspired meal. To suit a festive mood, drizzle tequila over the granita and serve with lime wedges.
Yield: 6 servings (serving size: about 1 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 203
- Calories from fat: 0.0%
- Fat: 0.1g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.1g
- Protein: 0.6g
- Carbohydrate: 52.6g
- Fiber: 0.8g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 62mg
- Calcium: 9mg
Ingredients
- 1 1/4 cups sugar
- 1 cup water
- 2 tablespoons chopped jalapeño pepper
- 4 cups cubed honeydew melon (about 1/2 large melon)
- 2 tablespoons fresh lime juice
- 1/8 teaspoon salt
Preparation
- 1. Combine first 3 ingredients in a saucepan; bring to a boil over medium-high heat. Cook for 2 minutes, stirring frequently. Remove from heat, and cool to room temperature.
- 2. Place sugar mixture in a blender or food processor. Add melon, juice, and salt. Process until smooth. Pour melon mixture into a 13 x 9–inch baking dish. Cover and freeze 8 hours or until firm. Scrape entire mixture with a fork until fluffy. Store in an airtight container in freezer.
Honeydew-Jalapeño Granita Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: Entertaining, Freezable, Make-Ahead, 5 Ingredients or Less
- CUISINE: Italian
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- COOKING METHOD: Blender, Food Processor
- OCCASION: Summer
- PUBLICATION: Cooking Light
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