Slice the cantaloupe in half, then in quarters. Remove the seeds with a spoon. Before discarding the seeds, pass them through a sieve while pouring half a cup of cold water over it. Save this melon water to add to the cocktail mixture.

Using a grater (or a fork) grate the cantaloupe into strips.

Place the cantaloupe strips in a food processor or blender. Add the water mixed with the cantaloupe flavors from the seeds, the honey, lemon juice, sea salt, freshly cracked black pepper and Strega. Process or blend for a minute or two till smooth and looks like sherbet.

Store cantaloupe mixture in a plastic container. Cover and freeze overnight or a few days.

To serve: use an ice cream scooper and scoop frozen granita. Serve in ice cream cups or cocktail glasses. Serve right away.

About the book: “Summer Cocktails: Margaritas, Mint Juleps, Punches, Party Snacks and More” by Maria Del Mar Sacasa and Photography by Tara Striano are available starting the end of April 2015, where most books are sold, at QuirkBooks.com, on Amazon or at my Amazon affiliate tab ‘Shop For It’ here on the blog. From my Shop For It tab, the prices are the same for you, but a small percentage from the sale goes to sustain the recipes and ingredients for this blog.Click here for Shop For It.

Disclosure: I was not paid to review this cookbook but will be glad to endorse it to bartender novices like me or experts who want to try something refreshingly new with their beverages.

Ingredient notes: the original recipe used 16 ounces of Strega, the Italian liqueur for this recipe (about 2 ounces per 1/2 cup serving according to the author). I preferred to use a lesser amount for our beverage. I have also used white wine in similar amounts, as substitute.

Where to buy a grater: the melon grater I used (see photo above) can be purchased on online sources at Amazon. For my readers' convenience, my Shop For It tab leads you to my Amazon affiliates page. Click on the search box for what you wish to purchase. Click here on Shop For It.