1/2 cup sugar
1/2 cup water
1 1/2 tablespoons finely grated orange peel
3 cups chilled 1-inch cubes peeled seeded canteloupe or other melon
1 cup chilled whipping cream
2 tablespoons powdered sugar
Fresh mint sprigs (optional)
Place sugar, 1/2 cup water, and orange peel in small saucepan. Bring to simmer over high heat, stirring to dissolve sugar. Reduce heat to medium. Simmer 1 minute. Pour into 8x8x2-inch metal pan and cool.
Puree melon in processor until smooth but some texture remains. Measure scant 2 cups melon puree and add to syrup in pan. Whisk to blend. Freeze mixture until thoroughly frozen, about 4 hours, stirring with fork every 1 1/2 hours. Cover and keep frozen. (Or, once slushy, you can also just dump mixture in a gallon ziploc. Then take it out of the freezer and smash up with rolling pin every hour or so).
Using electric mixer, beat cream and sugar in medium bowl until peaks form. Using fork, scrape granita into icy flakes. Spoon 2 rounded tablespoons granita into each of 6 glasses. Top granita with 1 rounded tablespoon whipped cream. Repeat layering with granita and whipped cream. Garnish with mint sprigs, if desired, and serve immediately.
**I tried another variation which was also DELICIOUS. Instead of canteloupe, use watermelon and strawberries. After pureeing, you may want to add sugar to taste.