It's going to be in the 90's for the next few days! What better way to get through the hot summer days than with a cold cocktail. Enter, a Honeydew Cucumber Granita, by food stylist, Monica Pierini.
Honeydew Cucumber Granita
Recipe by Monica Pierini
4 cups of honeydew, chopped
2 English cucumbers, chopped
1/4 cup mint leaves, chopped
1/4 cup basil leaves, chopped
Fresh mint and basil for garnish
Combine all ingredients in blender. Blend until smooth. Strain into large bowl and discard solids. Pour into medium-size metal baking dish. Place dish in freezer. Stir with a fork every hour until frozen, approx. 3-4 hours. Garnish with fresh basil and mint.
Refreshing both on it's own, or with some sparkling wine.