Green tea–honeydew granita
5 - 7
PersonalPoints™ per serving
3 hr 10 min
Honeydew, lime and green tea mix together to make a slushy, refreshing dessert. Make sure you use a very ripe melon for the most ﬂavourful granita. When choosing honeydew, lightly press the stem end. When ripe, it should feel heavy for its size, and will give very slightly when pressed at the stem end with your thumb. The melon should also have a ﬂoral aroma. Honeydew continues to ripen after being picked, so leave it on the counter for a few days if it seems under ripe. You can brew the tea as strong or as weak as you like. If you'd like, you can substitute mint or chamomile tea for the green tea.
5 item(s), green variety
6 cup(s), ripe chunks
Fresh lime juice
Fresh mint leaves
6 sprig(s), optional
- In a small saucepan, bring 2⁄3 cup water almost to a simmer. Add tea bags, remove from heat, cover, and steep 4 minutes. Remove tea bags, squeezing out as much liquid as possible. Stir in sugar until dissolved. Let cool completely.
- In a food processor, purée honeydew in batches; transfer to a large bowl. Stir in tea, lime zest, and juice.
- Into an 8-inch square baking pan or small sheet pan, pour honeydew mixture. Cover pan with foil and freeze until frozen along edges, about 1 hour. With a fork, scrape ice along edges in toward center. Repeat every 30 minutes until granita is semi- firm, about 2 hours.
- To serve, use fork to scrape across surface of granita, transferring ice shards to 6 dessert dishes. Garnish with mint sprigs (if using).
- Per serving: 2⁄3 cup