1 canteloupe
juice of 1/2 lemon
1/4 - 1/3 cup honey, depending on sweetness of melon
1/2 cup rice milk
Cut open melon. Scrape out seeds and scoop out flesh. Place all ingredients in a blender and blend until smooth.
Pour into popsicle molds and freeze until solid, about 5 hours. (If you don’t have a popsicle mold, you can use an ice-cube tray with toothpicks for handles.) Alternatively, pour into a shallow pan and freeze for one hour, until slushy, and then scrape with a fork to fluff and allow to freeze again to create a granita.
