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

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
  • cups cilantro leaves (a little stem is OK)
  • 1 Tbsp agave syrup
  • ¼ tsp vanilla extract

  • 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.