Active Time

　　20 min

　　Total Time

　　5 1/4 hr (includes freezing)

　　Time to dust off that bottle of cream Sherry lurking in the back of your liquor cabinet: Its nutty, plummy nature rounds out the flavor of the melon, and its alcohol content helps produce a granita that feels smoother, less icy, on the tongue.

　　

Ingredients

Makes 8 to 10 servings

　　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

　　

Step 1

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

　　

Step 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.

　　

Step 3

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

　　Cooks' note:

　　Granita can be made 2 days ahead. Scrape before serving.