Melon Granita Trio

By BobD

In Mexico, fruit often gets sprinkled with salt and chile powder and eaten as a snack. Michel Algazi and Roni Goldbert, the founders of Palapa Azul, a company that sells fruit bars, sorbet and ice cream, grew up eating these spicy-sweet treats. Their watermelon, honeydew and cantaloupe granitas, accented with cinnamon and cayenne, recall that childhood favorite.

Ingredients

• 2 1/2 cups watermelon chunks, seeded
• 1/4 cup sugar
• 1 tablespoon fresh lime juice
• 1/4 teaspoon cayenne (optional)
• 1/2 cup plus 2 tablespoons water
• 1/4 cup sugar
• 2 1/2 cups honeydew chunks
• 1 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon cinnamon
• 1/2 cup plus 2 tablespoons water
• 1/4 cup sugar
• 2 1/2 cups cantaloupe chunks
• 1 tablespoon fresh lemon juice

Preparation

Step 1

In a blender, puree the watermelon with the sugar, lime juice and cayenne, if using. Pour the puree into a shallow plastic container and freeze until frozen around the edges and slushy in the center, about 30 minutes.

In a small saucepan, stir the water and sugar over low heat just until the sugar melts. Let cool, then transfer the syrup to a blender. Add the honeydew and lemon juice and cinnamon, if using, and puree. Transfer the puree to a shallow plastic container and freeze until frozen around the edges and slushy, about 30 minutes.

In a small saucepan, combine the water and sugar and stir over low heat just until the sugar melts. Let cool, then transfer the syrup to a blender. Add the cantaloupe and lemon juice and puree until smooth. Transfer the puree to a shallow plastic container and freeze until frozen around the edges and slushy, about 30 minutes.

Using a fork, stir the granitas every 20 minutes or so, until they're completely frozen into a mass of fluffy icy shards, about 1 1/2 hours. Just before serving, fluff each granita. Scoop into bowls and serve. If the granitas become solid, chop into chunks and puree until fluffy.