Wine, Honeydew, and Tarragon Granita

Ingredients

• 2 cups wedges honeydew melon cubed
• 4 servings kosher salt 
• 1 teaspoon juice of lemon fresh
• 0.3 cup sugar 
• 2 tablespoons tarragon leaves fresh whole chopped for garnish
• 0.7 cup white wine 

Equipment

• sauce pan
• mixing bowl
• sieve
• blender
• baking pan

Directions

1. Combine the wine and sugar in a saucepan and bring to a simmer, stirring until the sugar is dissolved, then cool.
2. Puree the honeydew and tarragon in a blender, then strain through a fine-mesh sieve into a mixing bowl.
3. Combine the wine, honeydew juice, lemon juice, and a pinch of salt, then transfer to a square baking dish. Put in the freezer until firm, scraping and stirring with a fork every 30 minutes until the mixture is slushy, about 2 hours.
4. Serve garnished with tarragon leaves or sprigs.