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On Sunday morning I went to two of DC's many farmers markets, the Bloomingdale market and the Dupont Circle market, and I bought something at each that I'd never before eaten.  At the Bloomingdale market, I bought a Yellow Doll melon*.  When I tried a sample at the market, I instantly thought that it's grainy texture was almost granita-like even though it was a 95°F day.  I knew at that point that there was granita in my near future.  After visiting the Bloomingdale market, I headed over to Dupont Circle, where I tasted fresh red currants* for the first time and immediately bought some.

Sunday evening I put the two together to make these melon granita and fresh currant shooters.  The granita couldn't have been easier to make—and it's a great frozen treat for those of us without an ice cream maker.  I scooped out the melon's flesh, removed the seeds, threw it in the blender for a 15 second whirl, poured the pureed melon onto a baking sheet and stuck it into the freezer for about two hours.  Once it was frozen, I scooped it up with a spoon and layered it into tall shot glasses with the fresh currants.  In addition to being pleasantly sour, the currants were a bit bitter and may not be to everyone's liking.  But the melon granita would be great with any fresh fruit.  Serve it as a palate cleanser between courses, a super light dessert or, as my mother suggested, add some booze to it . . . maybe ice cold vodka or limoncello.  Stay tuned for future play with melon and other fruit granita.