Honey Melon Granita soft and indulgent

In a saucepan, bring the sugar with honey and water to a boil for 5 minutes to obtain a syrup.
Let cool completely and refrigerate it.
Clean the melons and remove all the flesh with a spoon. Put it in the food processor bowl and process until you obtain a coulis.
Mix the melon pulp with the cold syrup.
Pour the mixture into a fairly large and not too high container and then put in the freezer.
When the mixture begins to crystallize, stir the granita with a fork every 15 minutes until it forms small flakes.
Once completely frozen, serve the granita in large glasses to accompany a dessert.
Melon is usually enjoyed raw as an appetizer, dessert, and aperitif.
Well-chilled melon can be accompanied by a splash of cooked wine with Port or Pinot Noir.
Melon can be cooked en papillote with herbs or quickly sautéed in a pan.
Decorated with candied cherries and mint leaves, with a small dollop of whipped cream.
Serve with Russian cigarettes, chocolate shortbread cookies.
A delicious recipe, easy to make, that delights young and old alike