Dessert: Cantaloupe and Black Pepper Granita

Recipe by Susan Spungen A grown-up shaved ice, with a welcome hit of spice from the pepper.

Ingredients

2 pounds cantaloupe, rind and seeds removed, coarsely chopped
1/2 cup sugar
1/4 cup Muscat de Beaumes de Venise or other sweet dessert wine
1/4 teaspoon freshly ground black pepper, plus coarsely ground for serving

Instructions

Purée cantaloupe, sugar, Muscat, and 1/4 teaspoon pepper in a blender until smooth. Transfer to a shallow baking dish and freeze mixture until edges begin to set, about 30 minutes.
Using a fork, scrape mixture to break up frozen portions. Freeze, scraping and breaking up every 20 –30 minutes, until mixture resembles fluffy shaved ice, 2 –4 hours. Serve granita topped with coarsely ground pepper.
Do ahead: Granita can be made 3 days ahead. Cover with plastic wrap and keep frozen. Scrape before serving.

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