Honeydew Granita

1. 1

   In a blender, puree the honeydew, Simple Syrup, mint, Midori, salt and fruit juices.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.