Honey Watermelon Granita with Honeycomb
YIELD: Makes 6–8 servings
INGREDIENTS
1 medium seedless watermelon
1/2 cup honey
Juice and zest of 4 limes
3″ square piece of honeycomb (optional)
Fresh mint and additional lime, to garnish
DIRECTIONS
- Cut the melon in half and scoop out the flesh into a blender. Remove any seeds as best you can.
- Blend the watermelon until pureed, pausing to stir as needed.
- Add the honey, lime juice, and zest; blend until well combined.
- Pour into a large shallow pan and place in the freezer uncovered.
- After 1 hour, scrape with a fork to break ice crystals. Return to the freezer and repeat every 30 minutes until fully frozen and icy.
- The texture should be icy crystals—not a solid block or slush.
- To serve, scoop into shallow glasses and garnish with honeycomb, mint, and a lime wedge.
HEALTH BENEFITS
- Hydration boost: Watermelon is about 90% water, helping keep you refreshed and hydrated—perfect for hot days.
- Rich in antioxidants: Contains lycopene and vitamin C, which support skin health and help fight inflammation.
- Natural energy source: Honey provides quick, natural sugars for a gentle energy lift without processed additives.
- Immune support: Lime juice is high in vitamin C, which helps strengthen your immune system.
- Digestive aid: Mint can help soothe digestion and reduce bloating.
- Low in fat: This dessert is naturally fat-free and lighter than most frozen treats.
TIP
This recipe can be made into a light watermelon wine granita by adding 12 oz. of moscato or sparkling rosé before freezing (may take longer to set). You can also drizzle a fruity liqueur like limoncello or melon liqueur when serving for a refreshing after-dinner dessert.