Honeydew Snow Granita

1. 1

   Stir Sugar and water in large saucepan over low heat until sugar dissolves, cool.

2. 2

   Puree melon and whisk in 1 cup cool sugar syrupmix in Midori and champange.

3. 3

   pour into 8X8 baking panFreeze mixture until icy around the edges ( about 45 min) Use a fork to rake the edges toward the center, repeat raking every 30 min until frozen through about 5 hours.

4. 4

   Cover and keep frozen until serving, keep well.

5. 5

   Garnish with melon cubes or strawberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.