Recipe courtesy of Guy Fieri
Episode: Flowers for Mom
5 hr 15 min
15 min
5 to 6 servings



Puree the cantaloupe in a blender until smooth. In a mixing bowl, combine the wine and sugar and stir until the sugar has dissolved; allow the bubbles time to settle. Add the pureed cantaloupe, the lime juice and the lime zest to the bowl. Stir well.

Pour the mixture into a 9-by-13-by-2-inch baking dish. Freeze for 2 hours. Remove from the freezer and, using a fork, scrape the granita into flakes. Freeze for another 2 to 3 hours.

Serve the granita in martini glasses, garnished with a mint leaf.

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