Honeydew Granita Spritzer Recipes

Steps:

• In a small saucepan, bring sugar and water to a boil over medium-high heat. Cook and stir until sugar is dissolved. Cool., Pulse honeydew, sugar syrup and wine in batches in a food processor until smooth, 1-2 minutes. Transfer to an 8-in. square dish. Freeze 1 hour. Stir with a fork. Freeze, stirring every 30 minutes, until frozen, 2-3 hours longer. Stir again with a fork just before serving.

Steps:

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

Steps:

• Working in batches, puree 6 cups cubed honeydew melon in a blender. Pour puree through a fine sieve into an 8-inch square nonreactive dish.
• Put 1/2 cup water and sugar into a small saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved. Stir into puree. Add fresh lime juice; stir to combine. Freeze, covered, at least 6 hours (up to 3 days).
• Scrape granita with a fork; spoon about 1 cup granita into each of 6 glasses. Pour 1/2 cup seltzer into each glass; garnish with lime peels.

Steps:

• To make the granita:
• In a small saucepan combine the sugar and 3-1/2 cups water and bring the mixture to a boil, stirring. In a blender purée the ginger with the syrup, the wine, and the food coloring, chill the mixture until is cold, and stir it. Transfer the mixture to 2 metal ice-cube trays without the dividers or to a shallow metal pan and freeze it, stirring and crushing the lumps with a fork every 30 minutes, for 2 to 3 hours, or until it is firm but not frozen solid. The granita may be made 2 days in advance and kept covered and frozen. Scrape the granita with a fork to lighten the texture.
• On each of 4 plates arrange 2 of the honeydew slices and top 1 of the slices on each plate with a scoop of the honeydew and sake granita. Top the other slices with a scoop of the pickled ginger and plum-wine granita.

Steps:

• Bring the sugar and 3/4 cup water to a simmer in a small saucepan over medium heat, stirring until the sugar is dissolved. Remove from the heat and add the mint, pressing with a wooden spoon to submerge. Let cool completely, then remove the mint with a slotted spoon and discard.
• Combine the mint syrup, honeydew and lime juice in a blender and puree until smooth. Pour into a 7-by-11-inch or 8-inch square metal baking dish.
• Freeze the honeydew-mint mixture until ice crystals begin to form around the edges, about 45 minutes. Scrape the crystals toward the center of the pan with a fork, breaking apart any large chunks. Continue freezing, scraping every 30 minutes or so, until all of the granita has been scraped into flakes, 3 to 4 hours. Spoon into chilled bowls and top with mint leaves.

Steps:

• Make a simple syrup by mixing the sugar with 3/4 cup water until the sugar dissolves.
• Put the melon in a blender with the lime juice and blend until smooth. Add about 1 cup of the simple syrup to the blender and blend. Taste and add more simple syrup if needed. Refrigerated until chilled.
• Add some ice to each wine glass. Add 1/3 cup melon puree to each and top with sparkling wine. Garnish with a piece of melon and slice of lime on the rim of each glass.

Steps:

• Working in batches, puree the melon in a blender. Pour the puree through a fine sieve into an 8-inch square nonreactive dish.
• Put sugar and 1/2 cup water into a small saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved. Stir into melon puree. Add lime juice; stir to combine. Freeze, covered with plastic wrap, at least 6 hours (or up to 3 days).
• Scrape granita with a fork; spoon about 1 cup granita into each of 6 glasses. Pour 1/2 cup seltzer into each glass; garnish with lime peels.

Steps:

• Place sugar in a small pan with 3 tablespoons water and lime juice.
• Stir over medium heat until sugar is dissolved, around three minutes.
• Remove from heat.
• Cut honeydew in half, remove seeds, peel and chop into chunks.
• Transfer to a food processor.
• Add sugar mixture and salt.
• Process until slushy.
• Transfer mixture to a 9-inch metal square baking pan and freeze for an hour.
• Stir with a fork to break up chunks around the edges.
• Freeze until completely frozen or about 2 hours longer.
• Continue stirring with fork every 30 minutes to loosen ice crystals.
• Serve in chilled glasses or bowls.

Steps:

• Put sugar and 1 cup water into a medium saucepan; bring to a simmer over medium heat, stirring to dissolve sugar. Remove from heat; let cool slightly.
• Puree fruit, syrup, lemon juice, and salt in a blender. Pour through a fine sieve into a bowl. Refrigerate until cold, at least 30 minutes (up to 2 days).
• To serve, fill 8 medium glasses with ice; pour 1/2 cup puree into each glass, and top off with sparkling water. Stir to combine. Serve immediately.