6 cups pureed fresh cantaloupe, from about one medium melon
2 tablespoons lime juice, from about one lime
Zest from one lime
Remove the rind from the cantaloupe. (You can cut off each end and then around the outside, like at the start of supreming citrus.) Cut the melon in half and scoop out the seeds. Roughly cut the fruit into about one inch pieces.
Zest the skin of the lime, and set the zest aside. Then juice the lime.
Combine the lime juice and cantaloupe in a blender. Puree on high, or liquefy, until smooth.
Pour mixture into a 9 x 13″ baking dish, or other medium to large container. If it has a lid, even better, if not, cover it with plastic wrap or foil. Place the cantaloupe mixture in the freezer. After forty-five minutes, agitate the mixture with a fork, making sure to scrape around the sides, and return it to the freezer. Again, after another 45 minutes, break up the ice crystals a second time with a fork, and return to freezer. Repeat once more and return to the freezer a final time to set for about 2 hours.
Gently scoop out the granita to serve, so as not to pack down the ice too much and lose the delicate texture of the ice crystals.
Serve either alone, on top of vanilla ice cream for a delightful creamsicle effect, or in a glass topped with a small amount of prosecco right as you serve it at the table. Top with a few strands of lime zest.