CANTALOUPE AND APRICOT GRANITA

Christine Andrews

Serves 4-6

2/3 c water
1/3 c apricot juice
1/4 c to 1/3 c sugar (depending on the sweetness of the melon)
4 c peeled, seeded, ripe cantaloupe, cut into large 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 a bowl/food processor/ blender combine apricot juice, melon, lemon juice and the cooled sugar mixture. Puree until smooth (makes about 4 cups)

Transfer mixture to two cake pans and place in freezer. Freeze 1 1/2 to 2 hours, stirring every half hour until frozen solid. Break into chunks and return to the food processor. Process mixture until smooth, stirring occasionally if granita is thick. Transfer to a plastic container. Return to freezer for 20 to 30 minutes until the mixture is firm. Serve in pre-chilled dessert bowls (Can splash on a little lemon-flavored vodka - Ahhh!)

BEVERAGES
• Candy Cane
• Cantaloupe and Apricot Granita
• Christmas Colada
• Coconut Spiked Chocolate Eggnog
• Holiday Red Sangria Punch
• Island Pomegranate Martini
• Merry Cherry
• Mistletoe Mojito
• Sangria
• Silky Kiss
• The Sink or Swim
• Sugar and Spice Martini
• Sugar Plum Toddy