Cantaloupe and Mint Granita

Slice cantaloupe in half. With a spoon, scoop out seeds and discard.

Scoop out the meat with a spoon from both halves and place the “meat” in a food processor or blender. Squeeze any juice remaining in the shell into the food processor.

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

Puree until very smooth.

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

Every 30 minutes take the puree out of the freezer and scrape with a fork. Drag the fork in rows in one direction of the entire dish. Return to the freezer. Repeat process until the puree has reached a icy flakey consistency (about 3 or so hours depending on your freezer).

Makes about 2 cups depending on the size of the cantaloupe. Store remaining granita in the freezer in a freezer safe container. 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.