Milk & Honeydew Granita
Combine 1/3 cup honeydew and 1/2 cup warm water in a medium bowl. Stir well, then add 2 cups cold milk and 1/8 teaspoon fine grain sea salt. Place in a large/wide baking dish (8x11-inches or larger), and set in a flat, stable part of the freezer. Allow the mixture to set at the sides and top, and after 30 minutes, scrape around the sides with a fork or spoon, leaving the large chunks in the center intact.
Continue the scraping process every half hour, folding the center of the granita once or twice each time as well, until the desired texture is achieved - typically two hours or more. The more you work the granita, the smaller the granita shards. The less you work it, the larger they'll be.
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