Honeydew Granita

• 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

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

honeydew melon, simple syrup, mint, midori, salt, orange juice, lemon juice

Taken from www.foodandwine.com/recipes/honeydew-granita-cocktails-2008 (may not work)