Tiger Melon Granita

The heat is getting serious this week in Memphis with a 115-degree heat index, so let's get creative and figure out some new cold things to make.

Having never used this basic method for granita before, I was skeptical, but the technique is simple. The best snow-cream-like texture emerges at the end, and it made me wonder why in the world I didn't give this a shot sooner. (Remember Sno-Biz in the 90's? The miniscule white building marooned in the parking lot at Kirby and Poplar? The texture of this granita is a lot like that. I feel the need to granita-ize their Mud Pie with cream very, very soon.)

We made our first granita with a little tiger melon, but you can sub in any fruit as long as it is blended up well. (I tried strawberry-lime. too; white peach granita is also on the list.)

Tiger Melon Granita

one melon and one lemon

1/4 cup cane sugar

2/3 cup water

pinch of salt

Peel and roughly chop the melon before putting it into your food processor. Pulse it until it liquefies. Add sugar, lemon juice, water, and salt and give it another spin. Pour it into a shallow dish and put it in the freezer. Mix it around with a fork after an hour or so to fluff it up and get some air in it. When it is fully frozen, scrape it up with a fork to serve.