Steps

Step 1

Tear prosciutto into thin strips, and transfer into a dry nonstick sauté pan set over medium heat.

Cook, stirring, until fat begins to render out and meat begins to brown slightly at the edges, just a few minutes.

Remove 2/3 of prosciutto to a plate and reserve; this will be used later for the melon granita mixture.

Step 2

Continue to cook the remaining 1/3 of meat until rendered further and edges begin to crisp, about 1 to 2 minutes.

Turn off the heat, transfer meat onto a paper towel-lined plate, and let cool.

Chop into small pieces when cool enough to handle, and refrigerate until needed. Do not wipe any fat from the pan.

Step 3

Scoop 2 pounds of ripe, sweet melon into a bowl.

Transfer 8 ounces of melon from the bowl into a blender.

Place the bowl with remaining melon into the refrigerator until needed.

Step 4

Add reserved 2/3 portion of prosciutto into the blender.

Add 1/3 cup of water, and blend until smooth.

Step 5

Pour melon mixture into the same sauté pan you cooked prosciutto in; add a pinch of salt and 1/4 cup sugar.

Bring to a simmer over medium-high heat, stirring occasionally.

Reduce heat to medium-low, and simmer gently for 15 minutes.

Set a fine mesh strainer over a bowl, pour in melon mixture, and gently press out the liquid.

Cool down to room temperature before proceeding, about 15 minutes. Refrigerate, if desired, for faster cooling.

Step 6

Liquify remaining 1 1/2 pounds melon in the blender; add to the bowl with prosciutto-infused melon.

Add a drop or two of green food coloring, and stir to combine.

Chef's Note: The final granita will be about half as dark in color as the liquid is before freezing. For a final light melon-green color, use enough food coloring to create at least a medium green liquid.

Step 7

Pour melon mixture into a casserole dish. Ideally, liquid should be about 1/2-inch deep.

Step 8

Transfer the casserole into the freezer, uncovered, until the outside edge begins to freeze, 30 to 45 minutes.

Use a fork to mix the partially frozen portion into the liquid portion and stir to combine.

Freeze for about 30 minutes, and repeat.

Continue freezing and scraping with a fork as many times as it takes to create the texture of slightly wet snow.

Cover and freeze until ready to serve.

Step 9

For candied prosciutto bits, add reserved chopped prosciutto to a dry nonstick sauté pan over medium heat, and sprinkle with 1 teaspoon sugar.

Cook, stirring, until sugar disappears, and prosciutto pieces become shiny.

Transfer onto a plate and let cool. Prosciutto pieces should be crispy when cool.

Step 10

To serve, use a fork to break up the granita into crystals, as fine or coarse as you like.

Sprinkle with candied prosciutto bits.