Nutrition per serving may change if servings are adjusted.
¼ cup sugar (see Tip)
¼ cup water
2 tablespoons snipped fresh tarragon leaves
1 small ripe cantaloupe (about 1 pound), peeled, seeded, and cut up (about 4 cups)
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1 Lemon peel twists (optional)
To prepare the tarragon syrup: in a small saucepan, combine sugar and the water. Bring to boiling, stirring to dissolve the sugar. Remove saucepan from heat; stir in 1 tablespoon of the tarragon. Let mixture stand for 5 minutes; strain through a fine-mesh sieve. Discard solids. Set aside.
To prepare the granita: Place cantaloupe in a food processor or blender; cover and process or blend until smooth. Add the tarragon syrup, the remaining 1 tablespoon tarragon, the finely shredded lemon peel, and lemon juice. Cover and process or blend to combine.
Pour cantaloupe mixture into a 2-quart baking dish or shallow freezer container. Cover with foil and freeze about 3 hours or until nearly firm, scraping every hour with the tines of a fork so the mixture freezes into coarse crystals.
To serve, scrape the granita with a fork; scoop into dessert dishes. If desired, garnish with lemon peel twists.
Tip: We do not recommend using a sugar substitute for this recipe.