- ½ honeydew melon peeled & cut into chunks (6 cups)
- 1 TB lime juice
- 3 TB chopped fresh mint additional for garnish.
Purée honeydew and lime juice, then add mint and pulse to just combine.
Pour into a pie plate or 9” square pan. Freeze for 30 minutes and then stir frozen bits into center.
Continue to stir and scrape frozen fruit from edges to center every 30 mins until granita is completely frozen, ~ 4hours.