Honeydew Granita

Use this granita for making the Honey Don't cocktail.

Plus: Ultimate Cocktail Guide

  • Servings: Makes about 3 cups

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Ingredients

  • 1/4 medium honeydew melon, peeled
  • 1 ounce Simple Syrup
  • 2 mint leaves
  • 1 teaspoon Midori
  • Pinch of salt
  • 1/4 ounce fresh orange juice
  • 1/4 ounce fresh lemon juice

How to make this recipe

  1. In a blender, puree the honeydew, Simple Syrup, mint, Midori, salt and fruit juices. Transfer to a small, shallow pan and freeze, stirring with a fork every 15 minutes, until the texture is icy and flaky, about 1 1/2 hours. The granita can be kept in the freezer for up to 1 week; if it becomes solid, chop into chunks and puree in a food processor until fluffy.
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