Cantaloupe and Black Pepper Granita
A refreshing frozen dessert featuring sweet cantaloupe puréed with Muscat wine and a surprising kick of black pepper. This elegant granita offers a perfect balance of fruity and spicy notes.
6 servings
4 hr 30 min
Ingredients
- •2 pounds cantaloupe, rind and seeds removed, coarsely chopped
- •½ cup sugar
- •¼ cup Muscat de Beaumes de Venise or other sweet dessert wine
- •¼ teaspoon freshly ground black pepper
- •1 pinch black pepper
Cooking Instructions
- 1.
Purée cantaloupe, sugar, Muscat, and 1/4 teaspoon pepper in a blender until smooth. Transfer to a shallow baking dish and freeze mixture until edges begin to set, about 30 minutes.
30 min
- 2.
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, 2-4 hours.
240 min
- 3.
Do ahead: Granita can be made 3 days ahead. Cover with plastic wrap and keep frozen. Scrape before serving.
