Directions

1. 1

   Combine sugar and water in a small saucepan. Heat over medium heat, stirring constantly until the sugar completely dissolves and the mixture reaches a gentle boil. Add the crushed pink peppercorns and dried mint (or empty the contents of the mint tea bag into the pan). Cover the saucepan and remove from heat. Allow the syrup to steep undisturbed for 30 minutes so the flavors fully infuse.

2. 2

   Pour the infused syrup through a coarse-mesh sieve into a small bowl, allowing fine particles of mint and peppercorn to pass through while catching larger pieces. Discard the solids. Add the honeydew melon cubes to a food processor along with the strained syrup. Process until completely smooth and uniform.

3. 3

   Transfer the melon mixture to a shallow glass dish, cover it loosely, and place in the freezer. After 1 hour, remove the dish and use a fork to vigorously scrape the partially frozen mixture, breaking it into small icy pieces.

4. 4

   Return the dish to the freezer. Every hour for the next 4-5 hours, remove and scrape the mixture with a fork, breaking up any larger frozen sections and stirring to create light, fluffy shards resembling shaved ice. Continue until the entire mixture has a uniform, granular texture.

5. 5

   Divide the finished granita among serving bowls and top each portion with fresh chopped honeydew melon. Serve immediately while still frozen.