Honeydew Rose Water Granita

1/3 cup sugar
½ large honeydew melon, seeded, peeled, and cut into chunks
1 Tbsp. rose water

Combine sugar and 2/3 cup water in a small saucepan. Bring to a boil over high heat, then let cool.  Whirl honeydew, syrup, and rose water in a blender until smooth.

Pour purée into an 8-in. square baking pan. Cover with plastic wrap and freeze until mixture starts to freeze at edges but is still slushy, 2-3 hours. Stir mixture thoroughly, scraping sides down.

Cover and freeze until solid, at least 7 hours.

Scrape granita with a fork to make large flakes and spoon into chilled glasses or bowls.

Makes 8 servings, 1 cup.