Directions

Puree honeydew, 3/4 cup water, 2 Tbsp sugar (or to taste) and basil in a food processor or blender until smooth. Remove puree from processor; set aside.

Puree strawberries, remaining 3/4 cup water, and remaining 2 Tbsp sugar (or to taste) in a food processor or blender until smooth.

Scoop puree into 4 tall narrow glasses; top with honeydew puree and continue layering to top of glasses. Serve coolers immediately.

Of note: The picture on the recipe looked more like
a granita and mine was more of a puree.
Next time I will puree the frozen fruit but then
put it in a shallow dish and freeze hard
then scrape with a fork to make more of
a crystalline texture. I think it will layer easier that way.
I also used my mini glasses as opposed to the
regular size ones called for in the recipe.