Lunch: Melon Granita Trio

Ingredients

2 1/2 cups watermelon chunks, seeded
1/4 cup sugar
1 tablespoon fresh lime juice
1/4 teaspoon cayenne (optional)

Instructions

In a blender, puree the watermelon with the sugar, lime juice and cayenne, if using. Pour the puree into a shallow plastic container and freeze until frozen around the edges and slushy in the center, about 30 minutes.
In a small saucepan, stir the water and sugar over low heat just until the sugar melts. Let cool, then transfer the syrup to a blender. Add the honeydew and lemon juice and cinnamon, if using, and puree. Transfer the puree to a shallow plastic container and freeze until frozen around the edges and slushy, about 30 minutes.
In a small saucepan, combine the water and sugar and stir over low heat just until the sugar melts. Let cool, then transfer the syrup to a blender. Add the cantaloupe and lemon juice and puree until smooth. Transfer the puree to a shallow plastic container and freeze until frozen around the edges and slushy, about 30 minutes.
Using a fork, stir the granitas every 20 minutes or so, until they're completely frozen into a mass of fluffy icy shards, about 1 1/2 hours. Just before serving, fluff each granita. Scoop into bowls and serve. If the granitas become solid, chop into chunks and puree until fluffy.

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