Wine, Honeydew, and Tarragon Granita

2012-09-10
  • Yield : 4 servings
  • Prep Time : 30m
  • Cook Time : 30m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Peanut Butter Chocolate Pudding

  • Serrano Ham-Wrapped Figs

  • It’s All Greek to Me Sundae

  • Tortilla with Chorizo

Nutritional Info

This information is per serving.

  • Calories

    113 calorie
  • Fat

    0 grams
  • Saturated Fat

    0 grams
  • Cholesterol

    0 milligrams
  • Sodium

    78 milligrams
  • Carbohydrate

    22 grams
  • Fiber

    1 grams
  • Protein

    1 grams
  • Sugar

    20 grams

Ingredients

  • 2/3 cup white wine
  • 1/4 cup sugar
  • 2 cups cubed honeydew melon
  • 2 tablespoons chopped fresh tarragon leaves, plus whole leaves or sprigs for garnish
  • 1 teaspoon fresh lemon juice
  • Kosher salt

Method

Step 1

1. Combine the wine and sugar in a saucepan and bring to a simmer, stirring until the sugar is dissolved, then cool. 

Step 2

2. Puree the honeydew and tarragon in a blender, then strain through a fine-mesh sieve into a mixing bowl. Combine the wine, honeydew juice, lemon juice, and a pinch of salt, then transfer to a square baking dish. Put in the freezer until firm, scraping and stirring with a fork every 30 minutes until the mixture is slushy, about 2 hours. Serve garnished with tarragon leaves or sprigs.

Leave a Reply

Your email address will not be published. Required fields are marked *