Honeydew-Cucumber Shake with Cucumber Granita

Ingredients

• Pinch of salt
• 6 medium scoops vanilla bean or original vanilla ice cream (about 1-½ pints), softened until just melty at the edges
• ½ small, ripe honeydew melon (about 1 lb.), peeled, seeded, and cut into 1 ½-inch chunks (about 3 cups)
• ¾ medium cucumber (about 8 ounces), peeled, seeded, and roughly chopped (about 1 cup)
• 1 Tbs. freshly squeezed lime juice
• 2 Tbs. granulated sugar

Bring the sugar and 2 Tbs. water to a gentle boil in a small saucepan over medium-high heat, swirling the pan to dissolve the sugar; reduce the heat to medium and simmer for 2 minutes. Off the heat, cool the syrup to room temperature. Place the syrup, salt, 2 tsp. of the lime juice, and the cucum...

View full recipe at Fine Cooking