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