Cantaloupe and Black Pepper Granita
['2 pounds cantaloupe, rind and seeds removed, coarsely chopped', '1/2 cup sugar', '1/4 cup Muscat de Beaumes de Venise or other sweet dessert wine', '1/4 teaspoon freshly ground black pepper', 'plus coarsely ground for serving']
Purée cantaloupe, sugar, Muscat, and 1/4 teaspoon pepper in a blender until smooth. Transfer to a shallow baking dish and freeze mixture until edges begin to set, about 30 minutes.
Using a fork, scrape mixture to break up frozen portions. Freeze, scraping and breaking up every 20–30 minutes, until mixture resembles fluffy shaved ice, 2–4 hours. Serve granita topped with coarsely ground pepper.
Do ahead: Granita can be made 3 days ahead. Cover with plastic wrap and keep frozen. Scrape before serving.
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