Honeydew Granita

Make this refreshing summer treat when melons are ripe and flavourful. I like to garnish each serving with a sprig of mint or a small slice of honeydew.

1 cup sugar
1 cup water
6 cups honeydew melon, cubed
2 Tbsp. sweet white wine

In a small saucepan, bring sugar and water to a boil over medium-high heat. Cook and stir until sugar is dissolved. Cool.

Pulse honeydew, sugar syrup and wine in batches in a food processor until smooth, 1-2 minutes. Transfer to an 8" square dish. Freeze 1 hour. Stir with a fork. Freeze, stirring every 30 minutes, until frozen, 2-3 hours longer. Stir again with a fork just before serving.

Honeydew Sorbet: After processing honeydew mixture, pour into the cylinder of an ice cream freezer; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 4 hours or until firm.

Nutritional Information:
½ cup: 107 calories, 0 fat (0 saturated fat), 0 cholesterol, 17mg sodium, 27g carbohydrate (26g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1½ starch, ½ fruit.