Guilt-Free Delicacy

Honeydew Melon with Basil Granita

Average: 5 (11 votes)
(11 votes)
Honeydew Melon with Basil Granita

Honeydew Melon with Basil Granita - With this summer refreshment everyone keeps a cool head.

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30 min.
ready in 4 h. 30 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Melons shine with a considerable content of provitamin A. This precursor is converted to vitamin A in the body and acts as a cell protector. Basil has plenty of polyphenols and flavonoids to offer, which also fight harmful free radicals and help keep the body's cells healthy.

If you like it even more refreshing, you can replace the basil with fresh mint. The menthol contained in it already provides a pleasantly cool feeling in the mouth.

1 serving contains
(Percentage of daily recommendation)
Calorie185 cal.(9 %)
Protein1 g(1 %)
Fat1 g(1 %)
Carbohydrates41 g(27 %)
Sugar added0 g(0 %)
Roughage0.7 g(2 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.5 mg(13 %)
Vitamin K0 μg(0 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.4 mg(12 %)
Vitamin B₆0.4 mg(29 %)
Folate30 μg(10 %)
Pantothenic acid2.6 mg(43 %)
Biotin8.7 μg(19 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C26 mg(27 %)
Potassium504 mg(13 %)
Calcium37 mg(4 %)
Magnesium31 mg(10 %)
Iron1.2 mg(8 %)
Iodine4 μg(2 %)
Zinc0.5 mg(6 %)
Saturated fatty acids0.2 g
Uric acid68 mg
Cholesterol0 mg
Complete sugar46 g


36 ozs Apple juice
2 handfuls Basil
3 organic lemons
22 ozs honeydew melon
1 Vanilla bean
How healthy are the main ingredients?
Apple juiceBasil

Preparation steps


For the granita, bring apple juice to a boil over medium heat and reduce by half in about 20 minutes. Remove from heat and allow juice to cool for 10 minutes.


Meanwhile, wash basil, shake dry, pluck leaves, set some aside. Rinse lemons in hot water, rub dry, grate zest from 2 lemons and squeeze juice from all 3 lemons.


Finely puree basil leaves, lemon juice from 1 lemon and cooled apple juice in a tall mug with a hand blender. Pour the mixture into a shallow container and freeze in the freezer for at least 4 hours, stirring every 30 minutes.


For the punch, cut melons in half and remove seeds. Cut out balls from the flesh with a baller and chill in a bowl.


Scrape remaining pulp from halves with a spoon and place in a tall cup. Puree melon pieces with remaining lemon zest and juice and vanilla pulp using a hand blender. Mix melon balls with puree and cover and refrigerate until ready to serve.


To serve, remove granita from freezer, divide into pieces and crush in a stand mixer. Alternatively, place larger ice pieces in a freezer bag and crush with a meat mallet.


Divide the melon balls with the fruit puree among small bowls. Place 1 spoonful of basil granita on top and garnish with basil leaves set aside.