Icy melon milk granita is an easy make-ahead treat for a hot summer day. (No need to scrape our sherbet-like mixture every 30 minutes, as with most granitas -- just rake it once at the end for the right consistency.)
Keep extra clementines on hand in case some of the skins tear and for juicing. If you don't feel like juicing enough clementines to yield 2 cups, use store-bought orange juice to make up the difference.
Our granitas, otherwise known as Italian ices, are like the snow cones you had as a kid, only tastier, less fluorescent, and more sophisticated. Also, try the lemon-violet and strawberry-lychee flavors.
The coarse crystals in granitas distinguish them from other frozen desserts. For the right texture, scrape the granitas every half hour for 4 1/2 hours. Same-day preparation is best -- after too long the consistency will change from light and layered to overly dense.