0.0 – 0 reviews • Dessert
| Level: |
Easy |
| Total: |
4 hr 25 min |
| Active: |
25 min |
| Yield: |
4 servings |
| Level: |
Easy |
| Total: |
4 hr 25 min |
| Active: |
25 min |
| Yield: |
4 servings |
Ingredients
- 1/2 cup sugar
- 10 sprigs mint, plus leaves for topping
- 3 cups chopped honeydew melon
- 1/4 cup fresh lime juice (from 2 to 3 limes)
Instructions
- 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.
Nutrition Facts
| 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 |
| 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 |