Cantaloupe And Black Pepper Granita

1. 1

   Puree cantaloupe, sugar, Muscat, and 1/4 teaspoon pepper in a blender until smooth. Transfer to a shallow baking dish and freeze mixture until edges begin to set, about 30 minutes.

2. 2

   Using a fork, scrape mixture to break up frozen portions. Freeze, scraping and breaking up every 20-30 minutes, until mixture resembles fluffy shaved ice, 2-4 hours. Serve granita topped with coarsely ground pepper.

3. 3

   Do ahead: Granita can be made 3 days ahead. Cover with plastic wrap and keep frozen. Scrape before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.