Ingredients

• 2/3 cup white wine
• 1/4 cup sugar
• 2 cups cubed honeydew melon
• 2 tablespoons chopped fresh tarragon leaves, plus whole leaves or sprigs for garnish
• 1 teaspoon fresh lemon juice
• Kosher salt

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Instructions

1. Combine the wine and sugar in a saucepan and bring to a simmer, stirring until the sugar is dissolved, then cool.
2. Puree the honeydew and tarragon in a blender, then strain through a fine-mesh sieve into a mixing bowl. Combine the wine, honeydew juice, lemon juice, and a pinch of salt, then transfer to a square baking dish. Put in the freezer until firm, scraping and stirring with a fork every 30 minutes until the mixture is slushy, about 2 hours. Serve garnished with tarragon leaves or sprigs.