Cantaloupe and Mint Granita

Puree the cantaloupe chunks in a blender or food processor until completely smooth, then press the puree through a fine-mesh sieve into a shallow freezer-safe container to remove any pulp, creating a clear juice.

Stir the chopped mint leaves into the cantaloupe juice, distributing them evenly throughout.

Cover the container and place it in the freezer for 30 minutes until the mixture begins to freeze around the edges.

Remove the container from the freezer and use a fork to scrape and break up the frozen crystals at the edges, stirring them toward the center to create a slushy texture.

Return the container to the freezer for another 30 minutes, then repeat the scraping and stirring process.

Repeat the scraping and stirring process every 30 minutes for a total of 3–4 hours, or until the granita reaches a uniform, icy crystalline texture with no large frozen blocks.

Divide the granita among chilled bowls or glasses and serve immediately while the texture is light and crystalline.