- One 5 1/4-pound honeydew melon—rind removed, melon seeded and cut into chunks
- 3 tablespoons sugar
- 3 tablespoons hot water
- 2 tablespoons fresh lime juice
- Mint leaves, for garnish
How to make this recipe
In a blender, working in batches, pulse the melon to a coarse puree. Strain through a fine sieve into another bowl, pressing very lightly on the pulp; discard the pulp. You should have 3 cups of juice.
In a small bowl, whisk the sugar with the hot water until dissolved. Stir the sugar syrup into the melon juice along with the lime juice and a generous pinch of salt. Pour the mixture into a 9-by-13-inch metal or glass baking dish and freeze for 1 hour. Using a fork, scrape the granita to form fluffy ice. Continue to freeze and scrape every 30 minutes, until the granita is frozen and fluffy, about 2 hours.
Fluff the granita with a fork. Scoop into small glasses, garnish with mint and serve right away.
The granita can be frozen for up to 3 days. Fluff before serving.