Honeydew Granita

Combine sugar, Midori, and water in a saucepan; bring mixture to a boil. Boil until sugar is dissolved, and boil an additional 3 minutes. Remove from heat to cool.

Combine honeydew, cooled syrup, and lemon juice in a blender container; blend until smooth. Pour mixture into an airtight container; chill for 2 to 4 hours or overnight.

About 2 to 3 hours before serving, stir honeydew mixture well, and pour into a 13- x 9- x 2-inch pan. Freeze mixture for 2 to 3 hours or until frozen but not solidified, stirring every 30 minutes. Scrape granita with a fork to separate the crystals. Serve honeydew granita in chilled containers.
Makes about 3 1/4 cups.

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