Created by ellie on June 19, 2021
Step 1: In a saucepan on low heat add the honey and water and cook stirring until honey has dissolved and then stir in the mint. Remove from heat and set aside to cool.
Step 2: In a food processor, add the cantaloupe chunks and process until smooth and then transfer to a bowl. Remove the mint leaves from the syrup and discard. Pour the syrup over the cantaloupe puree and stir to combine.
Step 3: Transfer mixture into a 7 x 12 inch glass baking dish and freeze, stirring with a fork every 30 minutes for 3-4 hours or until frozen. Scoop into glasses garnished with mint leave, if desired.
Step 4: ***Important: do not stir the granita once it is past the frozen state or it will become a solid block that can not be stirred -- it must remain slushy.