Honeydew Muscat Granita With Red Grape Relish 8.000

Deb Lindsey for The Washington Post; ice sculptures by Ice Lab Ice Sculptures

Jul 16, 2014

Muscat dessert wine captures the perfumy, summery essence of muscat grapes. The honeydew brings out the wine's melon notes.

Plastic food storage containers with lids work well for freezing granitas; you can also use nonreactive metal containers such as shallow baking pans. Choose the correct size: You don't want the liquid to be more than 1 inch deep, or the granita will take much longer to freeze.

Make Ahead: Granita is best served when it is ready, but it can be made up to a week in advance and fluffed/scraped with a fork before serving. The relish needs to be refrigerated for at least 1 hour and up to 1 day in advance. The granita needs at least 3 hours' freezing time. Fluff/scrape with a fork before serving.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes 5 cups

  • For the granita
  • 1 1/2 pounds (from 1 medium honeydew) honeydew flesh, cut into 2-inch pieces (may substitute cantaloupe)
  • 1 cup muscat dessert wine, such as Domaine de Durban Muscat de Beaumes-de-Venise
  • 4 tablespoons sugar
  • 1/2 teaspoon dried culinary lavender
  • For the relish
  • 6 ounces red seedless grapes, each one cut in half (about 1 1/4 cups)
  • 1/4 cup muscat dessert wine, such as Domaine de Durban Muscat de Beaumes-de-Venise
  • 3 large mint leaves, stacked, rolled and cut into thin ribbons (optional)


For the granita: Combine the honeydew, wine, sugar and lavender in a blender; puree until smooth. Pour into a shallow container; straining is not necessary. Cover and freeze for about 1 hour, until slushy around the edges. Stir with a fork, then return to the freezer and repeat the stirring every 30 minutes for the next 2 hours or so to create texture/crystals.

Meanwhile, make the relish: Combine the grapes, wine and mint, if using, in a medium bowl. Cover and refrigerate until ready to serve.

Divide the granita among cocktail (martini) glasses. Top each serving with 2 tablespoons of the relish. Serve right away.

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Recipe Source

From food writer and former chef David Hagedorn.

Tested by David Hagedorn.

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