Honeydew Rose Water Granita

1. 1

   Combine sugar and 2/3 cup water in a small saucepan. Bring to a boil over high heat, then let cool.

2. 2

   Whirl honeydew, syrup, and rose water in a blender until smooth.

3. 3

   Pour puree into an 8-in. square baking pan. Cover with plastic wrap and freeze until mixture starts to freeze at edges but is still slushy, 2 to 3 hours. Stir mixture thoroughly, scraping sides down. Cover and freeze until solid, at least 7 hours.

4. 4

   Scrape granita with a fork to make large flakes and spoon into chilled glasses or bowls.

5. 5

   *Find with cocktail or baking supplies.

* Per serving · 4 servings · Values may vary.

No additional tips available.