Directions

1. Make mint simple syrup: Combine water, sugar, 1/2 cup mint leaves, the lemon juice, and corn syrup in a small saucepan. Bring to a boil, stirring briefly until the sugar dissolves. Remove from heat, set pan in a bowl of ice with a little water, and stir occasionally until syrup is completely cool, about 30 minutes. Strain the syrup into a glass jar or measuring cup, pressing on mint with a spatula to release the flavor. Discard mint leaves.
2. In a blender, puree honeydew with the cooled syrup until very smooth. Stir in chopped mint.
3. Pour mixture into a 9x13 baking pan (preferably metal), cover with foil, and freeze for 1 hour. Scrape mixture with a fork to create a slushy mixture. Cover and return to the freezer.
4. Freeze granita 2-4 more hours, scraping once or twice to create fluffy ice crystals, until it is firm enough to hold a soft shape when scraped. Check the granita at the 2 hour mark, and if it's freezing quickly, scrape it more frequently.
5. To serve, spoon granita into serving glasses and garnish with fresh mint. Spoon any leftover granita into a freezer-safe container. The granita will keep in the freezer for up to 3 months. You may need to re-scrape the granita if it remains in the freezer for a while.