CANTALOUPE AND BLACK PEPPER GRANITA

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Cantaloupe and Black Pepper Granita image

A grown-up shaved ice, with a welcome hit of spice from the pepper.

Provided by Susan Spungen

Categories     Dessert     Quick & Easy     Frozen Dessert     Bon Appétit     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 8 servings

Number Of Ingredients 4

2 pounds cantaloupe, rind and seeds removed, coarsely chopped
1/2 cup sugar
1/4 cup Muscat de Beaumes de Venise or other sweet dessert wine
1/4 teaspoon freshly ground black pepper, plus coarsely ground for serving

Steps:

  • 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.
  • 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. Serve granita topped with coarsely ground pepper.
  • Do ahead: Granita can be made 3 days ahead. Cover with plastic wrap and keep frozen. Scrape before serving.

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