Cantaloupe Granita

  • 4 cups chopped cantaloupe
  • 1 1/3 cups Asti Spumante (Italian sparkling wine) or water
  • 3/4 cup sugar
  • 2 Tablespoons fresh lemon juice

Puree cantaloupe in processor and then transfer into a large bowl. Add remaining ingredients and stir until the sugar dissolves. Pour mixture into a 9 inch square metal baking pan.

Freeze mixture until partially set, whisking twice, about 2 hours. Freeze uncovered without whisking until completely set, at least 3 hours or overnight.

Run tines of fork across surface of granita to form icy flakes. Cover with foil; freeze until ready to serve or up to 2 days. Mound granita in 6 ice-cold Martini glasses. Serve immediately.

A dash of curry powder transforms this cool fruit soup into a sweetly savory first course.

Active time: 10 min start to finish: 10 min

Servings: Makes 4 first-course servings.


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