I was disappointed by the honeydew I had bought yesterday from an un-named ethnic supermarket. It was very fragrant and felt really heavy when I picked it up at the store. But when I opened it up, it was not as sweet and juicy as I expected it. Inspired by recipes for honeydew granita from Williams-Sonoma's Ice Cream and David Lebovitz's The Perfect Scoop, I decided to save this not-so-good honeydew. To my surprise, the fragrance of the honeydew could still be appreciated in every spoonful of this granita. It was perfect in this hot Atlanta weather. I think I will try other flavors next time (maybe watermelon).
Honeydew Granita
(recipe adapted from books mentioned above)
1 honey dew (about 2 pounds), chopped
1/2 cup sugar
1/4 cup water
Puree all ingredients together in a blender. Pour mixture in a 9x13 inch pan and place in freezer. Remove from freezer after 1 hour and break up the ice on top/edges with a fork. Return to freezer. Repeat every 30 minutes until the ice becomes fine.
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