Honeydew Granita Recipe

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This is a very refreshing summer treat when melons are ripe and flavorful. It's also so easy to make. I like to garnish each serving with a sprig of mint or a small slice of honeydew.—Bonnie Hawkins, Elkhorn, Wisconsin
TOTAL TIME: Prep: 15 min. + freezing
MAKES:11 servings
TOTAL TIME: Prep: 15 min. + freezing
MAKES: 11 servings


  • 1 cup sugar
  • 1 cup water
  • 6 cups cubed peeled honeydew
  • 2 tablespoons sweet white wine

Nutritional Facts

1/2 cup: 104 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 27g carbohydrate (26g sugars, 1g fiber), 0 protein.


  1. In a small saucepan, bring sugar and water to a boil over medium-high heat. Cook and stir until sugar is dissolved. Cool.
  2. Pulse honeydew, sugar syrup and wine in a food processor until smooth, 1-2 minutes. Transfer to an 8-in. square dish.
  3. Freeze 1 hour. Stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes. Stir again with a fork just before serving. Yield: 5-1/2 cups.
Honeydew Sorbet: After processing honeydew mixture, pour into the cylinder of an ice cream freezer; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 4 hours or until firm.
Originally published as Honeydew Granita in The Taste of Home Cookbook 2011, p69

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