Cantaloupe Granita

SERVES 6 · VEGAN, GF, DF

When it is sweltering hot in the summer, granita is one of the only things that hits the spot. It’s coarse, like a shaved ice, and very light and refreshing. When I was growing up, we would make a lemon version for the kids and one with leftover espresso for the adults. In between games of bocce and badminton, my sisters and I would take turns going inside to scrape the granita. Today, I prefer granita made with sweet summer melons, which are so cooling to the body and don’t need much in the way of added sugar. Although the peach liqueur is optional, it gives an incredible boost to the cantaloupe flavor in the ice. See photo here.

4 cups fresh cantaloupe chunks (from a 3- to 4-pound cantaloupe)

Juice of 1 lime

2 tablespoons Grade A maple syrup or superfine cane sugar

1 tablespoon peach liqueur, such as peach schnapps (optional)

1. Place all the ingredients in a high-powered blender or food processor. Blend until smooth.

2. Transfer the mixture to an 8-inch baking dish and place in the freezer. After 3 to 4 hours, use a fork to scrape the frozen layer so that it resembles shaved ice. Put it back in the freezer and keep taking it out to scrape every 2 hours with a fork until everything is shaved. Cover and keep frozen. Give it a scrape before serving.

ASK PAMELA: Can granitas be made all year round? Although icy, cold beverages and treats can be refreshing in the summer, it’s not a good idea to eat them every day and especially not when the weather is cold. Very cold foods weaken the digestive fire, which is responsible for converting food into energy. In addition, you don’t want to bring down your internal thermometer when the temperature is cold outside.