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 |
| Total: | 40 min |
| Prep: | 10 min |
| Inactive: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Inactive: | 30 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 131 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 23 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 51 mg |
| Serving Size | 1 of 4 servings |
| Calories | 131 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 23 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 51 mg |