Wine, Honeydew, and Tarragon Granita

1. 1

   1.

2. 2

   Combine the wine and sugar in a saucepan and bring to a simmer, stirring until the sugar is dissolved, then cool.

3. 3

   2.

4. 4

   Puree the honeydew and tarragon in a blender, then strain through a fine-mesh sieve into a mixing bowl.

5. 5

   Combine the wine, honeydew juice, lemon juice, and a pinch of salt, then transfer to a square baking dish.

6. 6

   Put in the freezer until firm, scraping and stirring with a fork every 30 minutes until the mixture is slushy, about 2 hours.

7. 7

   Serve garnished with tarragon leaves or sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.