Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Honeydew and Mint Granita
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- Level: Easy
- Total: 4 hr 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 161
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 3 g
- Sugar
- 36 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 33 mg
- Level: Easy
- Total: 4 hr 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 161
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 3 g
- Sugar
- 36 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 33 mg
Ingredients
Directions
- Bring the sugar and 3/4 cup water to a simmer in a small saucepan over medium heat, stirring until the sugar is dissolved. Remove from the heat and add the mint, pressing with a wooden spoon to submerge. Let cool completely, then remove the mint with a slotted spoon and discard.
- Combine the mint syrup, honeydew and lime juice in a blender and puree until smooth. Pour into a 7-by-11-inch or 8-inch square metal baking dish.
- Freeze the honeydew-mint mixture until ice crystals begin to form around the edges, about 45 minutes. Scrape the crystals toward the center of the pan with a fork, breaking apart any large chunks. Continue freezing, scraping every 30 minutes or so, until all of the granita has been scraped into flakes, 3 to 4 hours. Spoon into chilled bowls and top with mint leaves.
