August 14, 2017 / Leave a Comment
4 cups honeydew, chopped
1 cup coconut water
1 to 2 tablespoons raw honey or maple syrup (optional depending on your sweetness preference)
Combine honeydew, coconut water, and honey in a blender. Blend on high until smooth and honey is dissolved.
Pour into an 8×8 glass cake pan. Set in the freezer. After about an hour take out and mix or rake with a fork so that it does not freeze solid. Repeat every hour until mixture is a slushy texture. Set out to thaw before serving if granita is too frozen to mix and serve.