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Honeydew Rose Water Granita

Photo: Rachel Weill; Food Styling: Karen Shinto
Hands-on time 10 mins
Total time 9 hrs, 10 mins
Yield Serves 8 (serving size: 1 cup)
Inspired by a granita served at Foreign Cinema restaurant in San Francisco, this brilliant combination has just enough rose water to bring out the flavor in honeydew, which can be very mild on its own.


  • 1/3 cup sugar
  • 1/2 large honeydew melon, seeded, peeled, and cut into chunks
  • 1 tablespoon rose water*

Nutrition Information

  • calories 96
  • caloriesfromfat 2 %
  • protein 1 g
  • fat 0.3 g
  • satfat 0.1 g
  • carbohydrate 24 g
  • fiber 1.4 g
  • sodium 32 mg
  • cholesterol 0.0 mg

How to Make It

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

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

  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.

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

  5. *Find with cocktail or baking supplies.