Melon Granita : Cantaloupe with Cantaloupe-Ice

It was in August that I made this.   You can see how the sliver of cantaloupe is cleverly sliced along the skin and that the vertical cuts made through the flesh; with the pieces pushed in alternating directions.  You’ve seen this a hundred times at restaurants.   It’s a little bit decorative and very simple.  People seem to like it.

The granita (kind of a lumpy sorbet):

• 1/2 cantaloupe, deseeded
• 1/4 cup fine/superfine sugar (not a lot)
• 2 t lime juice (juice of 1 lime)
• 1/2 t vanilla (liquid)
• a pinch of salt (or less) because salt makes things taste sweeter sometimes (yes, it really does)

1. Blend all the ingredients together; getting some air into the mix won’t hurt (a food processor is fine)
2. Put into a freezer proof container, shallow makes it happen faster as does using metal or glass rather than plastic
3. Mush it around with a fork once in a while (1/2 hour) and scrape the sides of the container
4. Continue until there is no liquid left and you like the texture (3 or 4 hours probably but plan on it taking longer – just in case; it could be a little as 1 hour.  If it is happening fast, check and stir more often)
        It will be fairly granular (see picture)

Done