Ingredients:

-4 cups cubed ripe cantaloupe
-1/2 cup powdered sugar
-1/4 cup fresh lime juice

1. Puree melon in food processor
2. Add sugar and lime juice; pulse until sugar is dissolved
3. Pour into shallow metal baking pan
4. Freeze about 2 hours, stirring every hour, mixing ice crystals into middle
5. Let granita stand for 5 minutes at room temperature
6. Scrape into chilled glasses and serve right away

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