Cantaloupe and Black Pepper Granita

Cantaloupe and Black Pepper Granita
This is adapted from BA August 2014.
  • 2 lb. cantaloupe, rind and seeds removed, coarsely chopped
  • ½ cup sugar
  • ¼ cup Moscato or other sweet dessert wine (Muscat de Beaumes de Venise)
  • ¼ tsp. freshly ground black pepper, plus coarsely ground for serving.
  1. Puree cantaloupe, sugar, Moscato, and ¼ tsp. pepper in a food processor until smooth.
  2. Transfer to a shallow baking dish and freeze mixture until edges begin to set, about 30 minutes.
  3. Using a fork, scrape mixture to break up frozen portions. Freeze, scraping and breaking up every 20-30 minutes until mixture resembles fluffy shaved ice, about 2-4 hours.
  4. Serve granita topped with coarsely ground black pepper.
Granita can be made up to 3 days ahead. Cover with plastic wrap and keep frozen. Scrape before serving.


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