Honeydew Elderflower Granita

Name: Honeydew Elderflower Granita
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 3 cups very ripe honeydew cubes (1 pound); 1/4 cup elderflower liqueur, such as St. Germain; 2 tablespoons lime juice; 2 tablespoons tightly packed fresh basil leaves, chopped; Pinch kosher salt; 2 to 3 tablespoons superfine sugar

Recipe courtesy of Cooking Channel

Watch how to make this recipe.

Honeydew Elderflower Granita

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Elderflower liqueur gives this granita a floral note, basil and lime keep it bracing. Serve it after the main course as a palate cleanser or as a light dessert. The recipe is easy to double; just puree in two batches. If you have extra time, top each bowl with a spoonful of diced melon.

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

131

Total Fat

0

Saturated Fat

0

Carbohydrates

27

Dietary Fiber

1

Sugar

23

Protein

1

Cholesterol

0

Sodium

51

Total: 40 min
Prep: 10 min
Inactive: 30 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

131

Total Fat

0

Saturated Fat

0

Carbohydrates

27

Dietary Fiber

1

Sugar

23

Protein

1

Cholesterol

0

Sodium

51

Total: 40 min
Prep: 10 min
Inactive: 30 min

Ingredients

3 cups very ripe honeydew cubes (1 pound)

1/4 cup elderflower liqueur, such as St. Germain

2 tablespoons lime juice

2 tablespoons tightly packed fresh basil leaves, chopped

Pinch kosher salt

2 to 3 tablespoons superfine sugar

Directions

Put the honeydew, liqueur, lime juice, basil, salt and 2 tablespoons of the sugar in a blender and puree until the basil is fairly fine. Taste, and if you would like it a little sweeter, blend in the remaining tablespoon sugar. Pour into an 8- or 9-inch square metal baking dish and freeze until slushy, 30 to 40 minutes. Scrape with a fork and spoon into cold glasses or small bowls.