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| Cantaloupe Granita |
Ingredients
4 cups chopped cantaloupe
1 1/3 cups Asti Spumante or water
3/4 cup sugar
2 tablespoons fresh lemon juice
Method
Purée cantaloupe in processor; transfer to large bowl. Add remaining ingredients;
stir to dissolve sugar. Pour mixture into 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.
4 cups chopped cantaloupe
1 1/3 cups Asti Spumante or water
3/4 cup sugar
2 tablespoons fresh lemon juice
Method
Purée cantaloupe in processor; transfer to large bowl. Add remaining ingredients;
stir to dissolve sugar. Pour mixture into 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.