Honeydew Granita with Pink Peppercorns and Mint

Ingredients

• 1/4 cup sugar
• 1 1/2 teaspoon pink peppercorns, crushed
• 1 tsp dried mint or 1 mint tea bag
• 4 cups 1" cubes peeled honeydew melon plus more chopped honeydew melon for serving

Steps

1. Stir sugar and 1/4 cup water in a small saucepan over medium heat until sugar dissolves and mixture just comes to a boil. Add pink peppercorns and mint (if using tea bag, empty tea into saucepan); cover and let syrup steep for 30 minutes. Strain syrup through a coarse-mesh sieve (you want some smaller flecks of mint and peppercorn, but not the large pieces of peppercorn) into a small bowl. Place syrup and melon in a food processor. Purée until smooth.
2. Transfer melon mixture to a shallow glass dish, cover, and freeze for 1 hour. Remove from freezer; using a fork, scrape mixture to break frozen portions into tiny pieces. Freeze, scraping mixture with a fork every hour, until mixture resembles fluffy shaved ice.
3. Divide among bowls. Serve with chopped melon.