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Honeydew Granita

Original: Southern Living 1987 Annual Recipes
Modified: Darksied

1/2 cup sugar
3 tablespoons dark rum
1 1/4 cups water
2 1/2 cups chopped honeydew
1 tablespoon lemon juice
1/4 teaspoon vanilla extract

Combine sugar, rum, and water in a saucepan; bring mixture to a boil, and boil until sugar dissolves.
Boil an additional 3 minutes.
Let syrup cool.
Combine honeydew, syrup mixture, vanilla, and lemon juice in container of an electric blender; puree until smooth.
Pour mixture into an airtight container, and chill 2 hours until very cold.

About 2 to 3 hours before serving, stir honeydew mixture well, and pour into a 13- x 9- x 2-inch pan.
Freeze mixture 2 to 3 hours or until frozen but not solid, stirring every 30 minutes.
Scrape granita with a fork to separate crystals, and serve in chilled containers.
Makes 3 1/2 cups.

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