4 C. cubed ripe cantaloupe or honeydew melon
1/2 C. sugar
1/4 C. lime juice
1. Puree melon in food processor. Add sugar and lime juice; pulse until sugar is dissolved.
2. Pour into shallow metal baking pan. Freeze about 2 hrs, stirring every hour, mixing ice crystals into middle.
3. Let granita stand for 5 minutes at room temperature. Scrape into chilled glasses and serve at once.
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