No ice cream freezer required!
1/2 cup sugar
3 TBS dark rum
1 1/4 cups water
2 1/2 cups chopped honeydew
1 TBS lemon juice
Combine sugar, rum, and water in a saucepan; bring mixture to a boil, and boil until sugar dissolves. Boil an additional 3 minutes. Let syrup cool.
Combine honeydew, syrup, and lemon juice in container of an electric blender; puree until smooth.
Pour mixture into an airtight container, and chill 2 hours until very cold. (Honeydew mixture may be chilled overnight at this point, if desired.)
About 2 to 3 hours before serving, stir honeydew mixture well, and pour into a cake or jellyroll pan. Freeze mixture 2 to 3 hours or until frozen but not solid, stirring every 30 minutes. Scrape granita with a fork to separate crystals, and serve in chilled containers.
Makes 3 1/2 cups. Southern Living 1987 Annual Recipes, Oxmoor House