Honeydew Rosewater Granita
Ingredients
1/4
cup
sugar
2/3
cups
water
1/2
large honeydew
1
tablespoon
rosewater
Instructions
Heat sugar and water in a saucepan until boiling, let cool.
Puree honeydew with simple syrup and rosewater in a blender.
Pour into a 8 inch square pan and freeze, covered about 2 hours (until firm at edges).
Stir thoroughly.
Cover again and freeze until solid, overnight.
Scrape granita with a fork to make large flakes.