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Use the ripest cantaloupe melons here. A granita takes patience, but what you get for your trouble has a much more intense flavour than a sorbet – addictive, really.
If you forget and leave it till it solidifies, whizz in a food processor to soften, then refreeze.
Typical values per serving:
This recipe was first published in Mon Jun 01 01:00:00 BST 2009.