Honeydew Granita with Lemon Recipe

During the summertime I consume a lot of honeydew, watermelon and cantaloupe. Here in the northeast they’re in-season and affordable during this time of the year. The best place to purchase them in our area happens to be at one of our local farmer’s markets – they’re fresher and most of the time cheaper than buying them at the local grocery store!

Today’s guest post recipe is courtesy of Kosher.com. Looking for more great recipes? You’ll find an entire section of them right on their website.

Honeydew Granita with Lemon Recipe

3/4 cup plus 1/2 cup water, divided
1/2 cup granulated sugar
4 lemon-flavored tea bags
1 medium honeydew, peeled and cubed
2 and 1/2 cups seltzer

Combine sugar and three-quarters of a cup of water in a medium saucepan over medium heat. Bring to a boil and cook until the sugar dissolves, about four minutes.

Reduce heat and add tea bags. Let simmer on a low flame, allowing the tea bags to steep for 15 minutes. Discard tea bags.

Place cubed honeydew in a blender along with the remaining half cup of water. Blend well. Push blended honeydew through a sieve into a 9×13-inch pan.

Add the lemon-flavored syrup into the pan along with honeydew. Mix well.

Freeze for at least eight hours. When ready to serve, scrape iced honeydew with a fork until you have small ice crystals. Place one cup of honeydew crystals into a tall glass and top with half a cup of seltzer.

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