Summer Melon With Basil-Mint Granita

Use any combination of ripe melons that you can find. Charentais (or
Cavaillon), delicious French melons with orange flesh, are at farmers'
markets now, while Galia (sweet and aromatic, similar to honeydew) and
Sharlyn (a white-fleshed variety that tastes like a combination of
honeydew and cantaloupe) are increasingly available at supermarkets.

3/4 cup plus 2 tablespoons sugar
3/4 cup chopped fresh mint leaves
3/4 cup chopped fresh basil leaves
2 tablespoons grated lime peel
1 1/2 cups fresh lime juice
1 1/4 cups water
3 small melons, halved lengthwise, seeded, each half cut into 8 wedges
(about 3/4 inch wide), peeled
2 tablespoons thinly sliced fresh mint leaves plus 8 fresh sprigs for
garnish

Mix sugar, chopped mint, basil, and lime peel in medium bowl. Mash with
wooden spoon until herbs turn dark green, about 3 minutes. Stir in lime
juice and 1 1/4 cups water. Let stand 1 hour. Strain into large bowl,
pressing on solids. Transfer 1/2 cup lime syrup to small pitcher; cover
and refrigerate. Pour remaining lime syrup into 13x9x2-inch metal
baking dish. Place dish in freezer. Stir syrup with fork every hour
until frozen, about 4 hours. (Can be made 1 day ahead. Cover and keep
frozen.)

Divide melon wedges among 8 shallow soup bowls. Drizzle melon with
reserved lime syrup. Scrape granita into flakes with fork. Spoon
generous 1/2 cup granita atop melon in each bowl. Sprinkle with sliced
mint leaves, garnish with mint sprigs, and serve.

Makes 8 servings.

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