Cantaloupe granita

Look for the ripest melon you can find; it should have a sweet fragrance and a firm exterior that yields slightly at the stem end. Granita can be stored in an airtight container in the freezer for up to 2 weeks. We like to serve the granita over wedges of cantaloupe for added melon flavor.

1 cantaloupe (about 3 pounds)

1 / 4 cup sugar

2 tablespoons fresh lemon juice

2 tablespoons water

• Using a sharp knife, cut the melon in half lengthwise. Remove the seeds with a spoon, and discard. Slice off and discard the skin and pale green flesh. Cut the melon into large chunks.
• Place in the bowl of a food processor fitted with the metal blade, and puree until smooth. Transfer to a nonreactive stainless-steel bowl, and set aside.
• Combine the sugar, lemon juice, and the water in a small saucepan. Cook over medium heat until the mixture has thickened slightly. Remove from heat; let cool completely.
• Stir the sugar syrup into the melon puree; place in the freezer, uncovered, until the mixture is chunky, about 1 1 / 2 hours, whisking every 20 minutes to keep it from becoming too solid. To serve, divide among 4 shallow bowls.

S E R V E S 4