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1
In a blender, puree the watermelon with the sugar, lime juice and cayenne, if using.
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2
Pour the puree into a shallow plastic container and freeze until frozen around the edges and slushy in the center, about 30 minutes.
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3
In a small saucepan, stir the water and sugar over low heat just until the sugar melts.
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4
Let cool, then transfer the syrup to a blender.
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5
Add the honeydew and lemon juice and cinnamon, if using, and puree.
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6
Transfer the puree to a shallow plastic container and freeze until frozen around the edges and slushy, about 30 minutes.
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7
In a small saucepan, combine the water and sugar and stir over low heat just until the sugar melts.
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8
Let cool, then transfer the syrup to a blender.
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9
Add the cantaloupe and lemon juice and puree until smooth.
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10
Transfer the puree to a shallow plastic container and freeze until frozen around the edges and slushy, about 30 minutes.
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11
Using a fork, stir the granitas every 20 minutes or so, until they're completely frozen into a mass of fluffy icy shards, about 1 1/2 hours.
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12
Just before serving, fluff each granita.
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13
Scoop into bowls and serve.
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14
If the granitas become solid, chop into chunks and puree until fluffy.
