Honeydew Granita with Cardamom-Spiced Cream
An elegant Italian-inspired frozen dessert with Middle Eastern aromatics
This sophisticated granita combines the subtle sweetness of honeydew melon with the cooling properties of cardamom, creating a palate cleanser that's perfect for summer entertaining or as a light finish to rich meals.
Prep Time: 20 minutes | Freeze Time: 4 hours | Total Time: 4 hours 20 minutes | Difficulty: Easy | Serves: 6
For the Granita:
- 1 large ripe honeydew melon, seeded and cubed (about 4 cups / 600g)
- 1/3 cup sugar (65g)
- 2 tablespoons fresh lime juice (30ml)
- 1/4 teaspoon salt (1.25ml)
- 2 tablespoons water (30ml)
For the Cardamom Cream:
- 1/2 cup heavy cream (120ml)
- 6 green cardamom pods, seeds extracted and ground
- 2 tablespoons powdered sugar (15g)
- 1/4 teaspoon vanilla extract (1.25ml)
For Garnish:
- Fresh mint sprigs
- Lime zest
- Toasted coconut flakes (optional)
Instructions
Make Granita:
- Prepare melon: Puree honeydew cubes in food processor until completely smooth (about 2 minutes).
- Create syrup: In small saucepan, combine sugar and water. Heat until sugar dissolves completely. Cool to room temperature.
- Combine mixture: Stir cooled syrup, lime juice, and salt into melon puree.
- Initial freeze: Pour into shallow metal pan (9x13 inch). Freeze 45 minutes until edges begin to set.
- Scrape process: Using fork, scrape frozen edges toward center. Return to freezer. Repeat every 30 minutes for 3-4 hours until mixture is flaky and granular.
Prepare Cardamom Cream:
- Infuse and whip: Combine cream, ground cardamom seeds, powdered sugar, and vanilla. Whip to soft peaks.
Serve:
- Plate elegantly: Scoop granita into chilled bowls, top with dollop of cardamom cream, and garnish with mint and lime zest.
Nutrition Information (per serving)
- Calories: 125
- Protein: 2g
- Carbohydrates: 25g
- Fat: 8g
- Fiber: 1g
Tips & Substitutions
- Melon selection: Choose honeydew that's fragrant and gives slightly to pressure
- Texture tip: For finer granita, scrape more frequently during freezing
- Storage: Granita keeps up to 1 week in freezer; re-scrape before serving
- Alcohol variation: Add 2 tablespoons white rum for adult version
- Vegan cream: Use coconut cream whipped with cardamom