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Cantaloupe and Black Pepper Granita

This is adapted from BA August 2014.
Author: Christopher Kosovich

Ingredients

  • 2 lb. cantaloupe rind and seeds removed, coarsely chopped
  • 1/2 cup sugar
  • 1/4 cup Moscato or other sweet dessert wine Muscat de Beaumes de Venise
  • 1/4 tsp. freshly ground black pepper plus coarsely ground for serving.

Instructions

  • Puree cantaloupe, sugar, Moscato, and 1/4 tsp. pepper in a food processor until smooth.
  • Transfer to a shallow baking dish and freeze mixture until edges begin to set, about 30 minutes.
  • 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.
  • Serve granita topped with coarsely ground black pepper.

Notes

Granita can be made up to 3 days ahead. Cover with plastic wrap and keep frozen. Scrape before serving.