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. We like to serve the granita over wedges of cantaloupe for added melon flavor.
- 1 cantaloupe (about 3 pounds)
- 1/4 cup sugar
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons water
Using a sharp knife, cut melon in half lengthwise. Remove seeds with a spoon, and discard. Slice off and discard skin and pale-green flesh. Cut melon into large chunks.
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.
Combine sugar, lemon juice, and the water in a small saucepan. Cook over medium heat until mixture has thickened slightly. Remove from heat; let cool completely.
Stir sugar syrup into melon puree; place in freezer, uncovered, until mixture is chunky, about 1 1/2 hours, whisking every 20 minutes to keep it from becoming too solid. To serve, divide among four shallow bowls.