Cantaloupe and Cream Sherry Granita

From the kitchen of Carly

Bright cantaloupe meets the subtle sweetness of cream Sherry in this elegant frozen granita. Lemon juice cuts through the richness while the icy crystals keep it refreshing and light. Perfect for warm afternoons when you want something sophisticated but simple.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/2 cup water
  • 11/3 cup sugar
  • 12 medium cantaloupes, seeded and cut into 1-inch pieces (8 cups)
  • 11/4 cup fresh lemon juice
  • 16 tablespoons cream Sherry

Instructions

  1. Bring water and sugar to a boil, stirring until sugar has dissolved, then cool syrup.

  2. Purée cantaloupes with syrup, lemon juice, Sherry, and 1/8 teaspoon salt in a blender (in batches if necessary) until smooth. Pour into a 13- by 9-inch nonreactive baking dish and freeze until partially frozen, about 2 hours. Scrape and stir with a fork, crushing any lumps.

  3. Continue to freeze, scraping once or twice, until evenly frozen, about 3 hours more.