Best Wine Honeydew And Tarragon Granita Recipes

Honey-Dew and Sake Granita image

Yield Serves 4

Number Of Ingredients 9

1/2 cup sugar
the flesh of a 3-pound honeydew melon plus, if desired, 8 thin round slices of honeydew melon for garnish
1/4 cup sake
2 teaspoons fresh lime juice
pickled ginger and plum-wine granita:
2/3 cup sugar
2 tablespoons pickled ginger slices (available at Asian markets and some supermarkets), rinsed
1/4 cup plum wine
2 drops of red food coloring if desired

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.

Red Wine Granita image

Provided by Kardea Brown

Categories dessert

Time 6h45m

Yield 4 to 6 servings

Number Of Ingredients 4

One 16-ounce package frozen mixed berries
1/2 cup sugar
2 cups red wine, such as Pinot Noir
Mint leaves and fresh berries, for garnish

Steps:

Combine the frozen berries, sugar and 1/2 cup water in a small saucepan. Bring to a boil. Cook until the sugar dissolves, about 1 minute. Puree in a food processor and strain through a fine wire-mesh strainer, pressing the fruit with a wooden spoon to release the juices. Let cool. (Or place over an ice water bath to cool quickly.)
Combine the syrup with the wine in a bowl. Pour into a 9-inch square metal pan. Freeze, scraping the mixture occasionally with a fork to create ice crystals, until firm, 4 to 6 hours. Spoon the granita into serving glasses and garnish with mint and fresh berries.

Honeydew and Mint Granita image

Provided by Food Network Kitchen

Categories dessert

Time 4h25m

Yield 4 servings

Number Of Ingredients 4

1/2 cup sugar
10 sprigs mint, plus leaves for topping
3 cups chopped honeydew melon
1/4 cup fresh lime juice (from 2 to 3 limes)

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.