- ½ c. sugar
- ½ c. water
- 1 lb. green seedless grapes, stems removed
- ½ large honeydew melon, seeds removed and cut into chunks
Chill a 9-by-13-in metal baking pan and a dinner fork in the freezer.
Bring the sugar and water to a boil in a small saucepan over high heat, stirring to dissolve the sugar. Remove from the heat and let cool completely. (To reduce cooling time, nestle a small heatproof bowl in a larger bowl of iced water. Pour the syrup into the small bowl and and let stand, stirring occasionally, until cold, about 10 minutes.)
Purée the grapes, honeydew and cooled syrup in a food processor. (Or, process in batches in a blender.) Pour into the chilled baking dish. Freeze until icy around the edges, about 1 hour, depending on the freezer’s temperature. Using the fork, mix the frozen edges into the center. Freeze, repeating the stirring procedure about every 45 minutes, until the mixture has a slushy, consistency, about 3 hours total freezing time. At this point, the granita can be frozen for another 2 or 3 hours or overnight.
Just before serving, use the fork to scrape the granita mixture back into a slush. Serve frozen in dessert bowls.
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