Recipe: Honeydew Granita With Midori From the Kitchen Window column
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Honeydew Granita With Midori

Granita, an Italian ice, can be made from almost any pureed fruit (or other liquid), and melon is a particularly good choice. This honeydew granita makes a delicious and refreshing light summer dessert. The addition of Midori (a Japanese honeydew liqueur) makes it more intense, and the floral notes of lavender are a surprising complement.

Kevin D. Weeks for NPR
Honeydew Granita With Midori
Kevin D. Weeks for NPR

Makes 6 servings

1/2 cup sugar

1 1/4 cups water

1 tablespoon dried lavender flowers

2 1/2 cups chopped honeydew

1/4 cup Midori liqueur

1 tablespoon lime juice

Combine sugar, water and lavender in a small saucepan. Bring to a boil, stirring until sugar is dissolved. Remove from heat, cool and strain into a blender.

Add remaining ingredients and process until smooth. Pour mixture into an 8-inch square baking dish and freeze for 6 hours.

Once an hour, remove and stir well with a whisk. When the mixture becomes too thick for the whisk, use a fork. This reincorporates the ice crystals building up around the edges back into the liquid. The goal is to end up with a dish full of ice crystals, not a block of ice.

Stir again before serving and garnish with fresh lavender flower or a twist of lime peel.