4 cups chopped ripe cantaloupe
1 1/3 cups sparkling wine
1/4 cup sugar
2 tablespoons fresh lemon juice
Puree the cantaloupe and place in a bowl with the remaining ingredients. Stir to dissolve the sugar. Pour into a 9-inch square pan, and partially freeze, stirring at about the 2-hour mark. Freeze uncovered until completely set (at least 3 hours, or overnight). Run a fork across the surface of the granita to form icy crystals. Cover and continue to freeze until ready to serve. Garnish with mint.
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