Ingredients
4 cups chopped cantaloupe
1 1/2 cups California sparkling wine or rose
2 to 3 tablespoons sugar
1 tablespoon lime juice
1 teaspoon lime zest
4 to 6 fresh mint leaves, for garnish
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Delicate Champagne vinegar — mignonette, light vinaigrettes
Pressure-seal stopper — keep champagne bubbly after opening
Vintage coupe glasses — daiquiri, sidecar, champagne cocktails
French raspberry liqueur — Kir Royale, desserts, champagne cocktails
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Delicate Champagne vinegar — mignonette, light vinaigrettes
Pressure-seal stopper — keep champagne bubbly after opening
Vintage coupe glasses — daiquiri, sidecar, champagne cocktails
French raspberry liqueur — Kir Royale, desserts, champagne cocktails
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Puree the cantaloupe in a blender until smooth. In a mixing bowl, combine the wine and sugar and stir until the sugar has dissolved; allow the bubbles time to settle. Add the pureed cantaloupe, the lime juice and the lime zest to the bowl. Stir well. Pour the mixture into a 9-by-13-by-2-inch baking dish. Freeze for 2 hours. Remove from the freezer and, using a fork, scrape the granita into flakes. Freeze for another 2 to 3 hours. Serve the granita in martini glasses, garnished with a mint leaf.