Cantaloupe and Cream Sherry Granita Recipe

Cantaloupe and Cream Sherry Granita Recipe

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