The flavor of cantaloupe is heightened by the addition of pepper, resulting in a subtle yet very tasty granita.

Cantaloupe

The orange fleshy melon known most commonly as cantaloupe also goes by the names muskmelon and rockmelon. To change things up from time to time, consider adding balsamic vinegar, lime, or even mint to your cantaloupe recipes for a refreshing twist.

YIELD: 1 QUART

INGREDIENTS

• 1 medium-large cantaloupe (2½–3 pounds)
• ¾ cup sugar
• ¼ cup water
• 1 tablespoon lime juice
• Pinch salt
• Dash black pepper

PREPARATION

1. Remove the seeds and rind from the cantaloupe and chop the fruit into chunks.
2. Combine all ingredients in a food processor or blender, and purée until very smooth.
3. Refrigerate the mixture until chilled.
4. Pour the chilled mixture into a covered container and place it in the freezer for 1 hour.
5. After 1 hour, remove the container from the freezer and stir the frozen crystals into the center of the container with a fork.
6. Return the container to the freezer and repeat the stirring process every 30–45 minutes, until you have a fully frozen container of crystallized granita.