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Honeydew-Jalapeño Granita

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.

Cooking Light JUNE 2008

  • Yield: 6 servings (serving size: about 1 cup)


  • 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


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.

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

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Honeydew-Jalapeño Granita Recipe