Ingredients
- 2½ pounds honeydew, peeled and seeded
- 1/2 to 3/4 cup superfine sugar
- Pinch kosher salt
- 1 cup cold water
- 6 tablespoons Midori melon liqueur
- 2 tablespoons fresh lime juice
- Fresh mint sprigs, for garnish (optional)
- blender
- 9-by-13-inch or other shallow, nonreactive metal baking pan
- fine mesh strainer
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