For this granita, sweet honeydew melon is flecked with floral pink peppercorns and mint. Remember: One of the great things about making granita is that no ice cream maker is needed.
Recipe information
Total Time
4 hours
Yield
4 to 6 Servings
Ingredients
1
1
1
4
Need to make a substitution?
Preparation
Step 1
Stir sugar and 1/4 cup water in a small saucepan over medium heat until sugar dissolves and mixture just comes to a boil. Add pink peppercorns and mint (if using tea bag, empty tea into saucepan); cover and let syrup steep for 30 minutes. Strain syrup through a coarse-mesh sieve (you want some smaller flecks of mint and peppercorn, but not the large pieces of peppercorn) into a small bowl. Place syrup and melon in a food processor. Purée until smooth.
Step 2
Transfer melon mixture to a shallow glass dish, cover, and freeze for 1 hour. Remove from freezer; using a fork, scrape mixture to break frozen portions into tiny pieces. Freeze, scraping mixture with a fork every hour, until mixture resembles fluffy shaved ice.
Step 3
Divide among bowls. Serve with chopped melon.