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Cantaloupe and Cream Sherry Granita

['1/2 cup water', '1/3 cup sugar', '2 medium cantaloupes, seeded and cut into 1-inch pieces (8 cups)', '1/4 cup fresh lemon juice', '6 tablespoons cream Sherry']

Bring water and sugar to a boil, stirring until sugar has dissolved, then cool syrup.
Purée cantaloupes with syrup, lemon juice, Sherry, and 1/8 teaspoon salt in a blender (in batches if necessary) until smooth. Pour into a 13- by 9-inch nonreactive baking dish and freeze until partially frozen, about 2 hours. Scrape and stir with a fork, crushing any lumps.
Continue to freeze, scraping once or twice, until evenly frozen, about 3 hours more.

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