Basil-Mint Granita with Melon

• 3/4 cup plus 2 tbsp sugar
• 3/4 cup chopped fresh mint leaves
• 3/4 cup chopped fresh basil leaves
• 2 tbsp grated lime peel
• 1 1/2 cups fresh lime juice
• 1 1/4 cups water
• 3 small melons, halved lengthwise, seeded, each half cut into 8 wedges
• 2 tbsp thinly sliced fresh mint leaves, for garnish

Mix sugar, chopped mint, basil and lime peel in medium bowl. Mash with wooden spoon until herbs turn dark green, about 3 minutes. Stir in lime juice and 1 1/4 cups water. Let stand 1 hour. Strain into large bowl, pressing on solids. Transfer 1/2 cup lime syrup to small pitcher; cover and refrigerate. Pour remaining lime syrup into 13x9x2-inch metal baking dish. Place dish in freezer. Stir syrup with fork every hour until frozen, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep frozen.

Divide melon wedges among 8 shallow soup bowls. Drizzle melon with reserved lime syrup. Scrape granita into flakes with fork. Spoon generous 1/2 cup granita atop melon in each bowl. Sprinkle with sliced mint leaves, garnish with mint sprigs, and serve.