Elderflower liqueur gives this granita a floral note, basil and lime keep it bracing. Serve it after the main course as a palate cleanser or as a light dessert. The recipe is easy to double; just puree in two batches. If you have extra time, top each bowl with a spoonful of diced melon.
Recipe courtesy of Cooking Channel
40 min
10 min
30 min
4 servings


  • 3 cups very ripe honeydew cubes (1 pound)
  • 1/4 cup elderflower liqueur, such as St. Germain
  • 2 tablespoons lime juice
  • 2 tablespoons tightly packed fresh basil leaves, chopped
  • Pinch kosher salt
  • 2 to 3 tablespoons superfine sugar


Put the honeydew, liqueur, lime juice, basil, salt and 2 tablespoons of the sugar in a blender and puree until the basil is fairly fine. Taste, and if you would like it a little sweeter, blend in the remaining tablespoon sugar. Pour into an 8- or 9-inch square metal baking dish and freeze until slushy, 30 to 40 minutes. Scrape with a fork and spoon into cold glasses or small bowls. 

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Limoncello Granita

Recipe courtesy of Sarah Sharratt

Elderflower Tarte

Recipe courtesy of Matthew Biancaniello

Elderflower Sparkler

Recipe courtesy of Kelsey Nixon

Grapefruit Granita

Recipe courtesy of Dave Lieberman

So Much Pretty Food Here