1 cup water
1 cup sugar
4 cups peeled and seeded ripe melon, cut into chunks
1 TBSP lemon juice
Heat water and sugar in a small saucepan over medium heat until the sugar dissolves. Cool until barely warm. In the bowl of a food processor or blender, combine all sugar water with melon and lemon juice. Puree until smooth. Transfer the mixture to two cake pans and place in the freezer. Freeze for 1 1⁄2 to 3 hours, raking with a fork every half hour, until frozen solid. Break into chunks and return to blender. Process until smooth, and transfer to a plastic container. Freeze for another 20 minutes, until granita is firm. Flake with a fork. Serve into prechilled bowls or glasses.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.