Look for the ripest melon you can find; it should have a sweet fragrance and a firm exterior that yields slightly at the stem end. Granita can be stored in an airtight container in the freezer for up to 2 weeks. We like to serve the granita over wedges of cantaloupe for added melon flavor.

　　

Ingredients

serves 4

　　1 cantaloupe (about 3 pounds)

　　1/4 cup sugar

　　2 tablespoons fresh lemon juice

　　2 tablespoons water

　　

Step 1

Using a sharp knife, cut the melon in half lengthwise. Remove the seeds with a spoon, and discard. Slice off and discard the skin and pale green flesh. Cut the melon into large chunks.

　　

Step 2

Place in the bowl of a food processor fitted with the metal blade, and puree until smooth. Transfer to a nonreactive stainless-steel bowl, and set aside.

　　

Step 3

Combine the sugar, lemon juice, and the water in a small saucepan. Cook over medium heat until the mixture has thickened slightly. Remove from heat; let cool completely.

　　

Step 4

Stir the sugar syrup into the melon puree; place in the freezer, uncovered, until the mixture is chunky, about 1 1/2 hours, whisking every 20 minutes to keep it from becoming too solid. To serve, divide among 4 shallow bowls.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.