- ½ c sugar
- ½ c water
- 1 lb green seedless grapes, stems removed
- ½ large honeydew melon, seeds removed and cut into chunks
Chill a 9x13-inch metal baking pan and a dinner fork in the freezer.
Bring the sugar and water to a boil in a small saucepan over high heat, stirring to dissolve the sugar. Remove from the heat and let cool completely. (To reduce cooling time, nestle a small heatproof bowl in a larger bowl of iced water. Pour the syrup into the small bowl and let stand, stirring occasionally, until cold, about 10 minutes.)
Purée the grapes, honeydew and cooled syrup in a food processor. (Or, process in batches in a blender.) Pour into the chilled baking dish. Freeze until icy around the edges, about 1 hour, depending on the freezer’s temperature. Using the fork, mix the frozen edges into the center. Freeze, repeating the stirring procedure about every 45 minutes, until the mixture has a slushy, consistency, about 3 hours total freezing time. At this point, the granita can be frozen for another 2 or 3 hours or overnight.
Just before serving, use the fork to scrape the granita mixture back into a slush. Serve frozen in dessert bowls.
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