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Hands-on Time
10 Mins
Total Time
9 Hours 10 Mins
Yield
Serves 8 (serving size: 1 cup)
Photo: Rachel Weill; Food Styling: Karen Shinto

How to Make It

Step 1

Combine sugar and 2/3 cup water in a small saucepan. Bring to a boil over high heat, then let cool.

Step 2

Whirl honeydew, syrup, and rose water in a blender until smooth.

Step 3

Pour purée into an 8-in. square baking pan. Cover with plastic wrap and freeze until mixture starts to freeze at edges but is still slushy, 2 to 3 hours. Stir mixture thoroughly, scraping sides down. Cover and freeze until solid, at least 7 hours.

Step 4

Scrape granita with a fork to make large flakes and spoon into chilled glasses or bowls.

Step 5

*Find with cocktail or baking supplies.

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