Italian : Honeydew Granita

• 3/4 cup sugar
  
• 3/4 cup water
  
• 4 cups honeydew melon chunks
  
• 1 tablespoon TABASCO® brand Green Jalapeño Pepper Sauce
  
• 1 tablespoon lime juice
  
• 1 teaspoon grated lime peel
  

Combine sugar and water in a small saucepan over medium-low heat; cook until sugar is dissolved. Cool to room temperature.

Purée melon chunks until smooth in a food processor or blender. Stir in TABASCO^® Green Sauce, lime juice, lime peel, and sugar mixture. Pour mixture into a shallow pan. Freeze 4 to 5 hours, stirring occasionally, until mixture is frozen, granular, and slightly slushy.

Makes 5 cups.