Cantaloupe Granita

• 4 cups chopped cantaloupe
• 1 1/3 cups Asti Spumante (Italian sparkling wine) or water
• 3/4 cup sugar
• 2 tablespoons fresh lemon juice

1. Puree cantaloupe in processor; transfer to large bowl.
2. Add remaining ingredients; stir to dissolve sugar.
3. Pour mixture into 9-inch square metal baking pan.
4. Freeze mixture until partially set, whisking twice, about 2 hours.
5. Freeze uncovered without whisking until completely set, at least 3 hours or overnight.
6. Run tines of fork across surface of granita to form icy flakes.
7. Cover with foil; freeze until ready to serve or up to 2 days.
8. Mound granita in 6 ice-cold Martini glasses.
9. Serve immediately.

cantaloupe, spumante, sugar, lemon juice

Taken from www.epicurious.com/recipes/food/views/cantaloupe-granita-105381 (may not work)