Granita is a frozen Italian treat perfect for the summer. It’s one of the many forms of shaved ice you’ll find around the world—but stands out from other versions for flavoring the liquid before freezing.
Traditionally, granita is flavored with fruit and sugar. For this recipe, we’ve skipped the sugar and use super-sweet honeydew as the base by freezing the fruit and finely grating it. Equally bright green pistachios provide a crunchy texture and balance out the sweetness of the melon and raw honey.
Freezing honeydew is great for preserving it at peak ripeness, and it can last for weeks or months longer than storing in the fridge. Honeydew won’t defrost well, though, so the best method for eating it is while it’s still frozen. With this honeydew granita, you’ll get the same great taste and receive ample vitamin C and hydrating electrolytes as when fresh.
Though granita may be eaten as a dessert, it is commonly enjoyed in Italy with breakfast. The next time you’re faced with a sweltering hot day, start it off with a refreshing bowl of honeydew granita.
TIPS:
- Hold the frozen fruit with a paper towel when grating for a better grip.
- If you’re short on time or looking for a slushier texture, throw the frozen honeydew in a blender.
- Turn this refreshing dessert into a frozen mocktail: Simply skip the pistachio topping and serve the grated honeydew in a glass with sparkling water and a sprig of mint for garnish!
- Don’t be afraid to experiment with other fruits, nuts, and seeds for your granita. Just remember to peel the skin or rind off the fruit before freezing and move it to a zip-close bag if freezing for longer than a day.
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Details
- Recipe by: Andrea Dehnke
- Serves: 4
- Meal: Dessert
- Serves: 4
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
Ingredients
1 honeydew melon
1 lime, juiced
4 tbsp pistachios, crushed
2 tsp raw honey (optional)
Directions
Line a baking sheet with parchment paper. Cut honeydew into thirds. Store one third melon in refrigerator for another time. Remove seeds and rind from remaining two thirds, then cut in half lengthwise (you should have four wedges).
Pat honeydew wedges dry with a paper towel. Place on lined baking sheet, making sure not to let the pieces touch. Freeze for 8 to 12 hours (if freezing longer, move honeydew to a zip-close bag after 24 hours).
Once frozen, grate each honeydew wedge over a small bowl with a zester or fine grater. Top each bowl with lime juice, 1 tablespoon crushed pistachios, and a drizzle of honey. Serve immediately.
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