Cantaloupe and Mint Granita

1. 1

   Slice cantaloupe in half.

2. 2

   With a spoon, scoop out seeds and discard.

3. 3

   Scoop out the meat with a spoon from both halves and place the meat in a food processor or blender.

4. 4

   Squeeze any juice remaining in the shell into the food processor.

5. 5

   Coarsely chop mint and place in the food processor with the cantaloupe

6. 6

   Puree until very smooth.

7. 7

   Pour into an 8x8 dish and place flat in the freezer.

8. 8

   Every 30 minutes take the puree out of the freezer and scrape with a fork.

9. 9

   Drag the fork in rows in one direction of the entire dish.

10. 10

    Return to the freezer.

11. 11

    Repeat process until the puree has reached a icy flakey consistency (about 3 or so hours depending on your freezer).

12. 12

    Makes about 2 cups depending on the size of the cantaloupe.

13. 13

    Store remaining granita in the freezer in a freezer safe container.

14. 14

    The texture will remain but might have to be grated with a fork to break up any clumps that might have formed while in storage.

No additional tips available.