Select a ripe honeydew melon and slice half into 1-inch cubes. Freeze in a zip-top bag for 4-6 hours or overnight.

Transfer frozen honeydew cubes to a food processor. Add 1/4 cup water and 2 tablespoons of sweetener. Pulse until slushy.

Blend until smooth and creamy for 2-4 minutes, adding more water gradually if needed.

For immediate serving, scoop into chilled bowls. For firmer texture, freeze for 1-2 hours.

Let sit for 5-10 minutes at room temperature if too hard. Scoop and garnish with fresh mint or lime zest.