Honeydew Granita with a Hint of Lemon

Draizy Wercberger Recipe By
  • Cook & Prep: 8 h 25 m
  • Serving: 8
  • No Allergens

Ingredients (5)

Main ingredients

Start Cooking

Prepare the Granita

  1. 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.

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

  3. Place cubed honeydew in a blender along with the remaining half cup of water. Blend well. Push blended honeydew through a sieve into a 9x13-inch pan.

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

  5. 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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