- 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.