Photograph by Will Anderson Food Styling by Maggie Ruggiero
Gather Says Relax: Food as Retreat
Cilantro-Honeydew Granita
Desserts from Issue 13 - Summer 2018 – The Getaway issue
It’s a cool, cool summer. (pictured right)
Gather Journal
Cilantro-Honeydew Granita
Simply calling granita crushed ice does the frozen treat a grave disservice; the perennial summertime dessert is a vector for a host of elegant flavors. In Sicily, its birthplace, that means everything from sweet lemon to rich pistachio. Our versions explore territories herbaceous and creamy.
Simply calling granita crushed ice does the frozen treat a grave disservice; the perennial summertime dessert is a vector for a host of elegant flavors. In Sicily, its birthplace, that means everything from sweet lemon to rich pistachio. Our versions explore territories herbaceous and creamy.
makes about 2 cups (pictured right)
- 2 cups chopped honeydew melon
- 1½ cups cilantro leaves (a little stem is OK)
- 1 Tbsp agave syrup
- ¼ tsp vanilla extract
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1
Purée ingredients with a tiny pinch of salt in a blender until smooth. Pour into a 6-8 inch glass, stainless steel, or enameled dish and freeze until slushy, about 1 hour. Stir, smash, and scrape with a fork, breaking up any clumps. Return to freezer, scraping a few times until granita is evenly frozen into icy flakes, about 2 hours. Scrape again just before serving.
