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Elderflower Granita with Honeydew Melon

Course: Dessert
Cuisine: Vegan
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6
Calories: 209kcal
Author: The Greedy Vegan
This elderflower granita is made with fresh honeydew lemon and a whole lemon that adds just the perfect amount of tartness to this frozen dessert. Ingredients are listed as: metric ( imperial ).
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  • Cut the honeydew melon into half, remove the seeds, remove the flesh from the peel and add it to a food processor.

  • Wash and cut an unwaxed lemon into chunks and remove the seeds - if there are any. Add them to the melon chunks and process until it reaches desired consistency. I tend to process mine until there are a few chunks of lemon left but you can process it until it is perfectly blended if you prefer smooth granitas.

  • Add the elderflower cordial and process for a few seconds until it is evenly combined. Pour it into a freezer friendly flat dish and place it in the freezer.

  • Set a timer to ring every 30 minutes for the next few hours. You need to do that because you need to sto stir your granita with a fork every once in a while so it doesn't freeze into a giant block of fruity ice.


*I tend to buy honey dew melons that are about 1 1/2 kg (3lb) in weight, they result in exactly the amount needed for this recipe.
** You can freeze your granita using an ice cream machine but that will result in a sorbet like consistency - which is wonderful but nothing like a granita.


Serving: 1portion | Calories: 209kcal | Carbohydrates: 29g | Protein: 2g | Fat: 0.6g | Sodium: 38mg | Potassium: 511mg | Fiber: 2g | Sugar: 32g | Vitamin A: 105IU | Vitamin C: 47.9mg | Calcium: 17mg | Iron: 0.5mg