Melon Basil Granita

Put the chunks of melon in the bowl of a food processor along with the basil, maple syrup, lemon juice, and salt. Pulse until pureed. Taste and adjust the maple syrup, Meyer lemon juice, and salt as desired.

Push the puree through a strainer, using a spatula or the back of a wooden spoon. You should be able to get most of the fruit through the strainer, about 1 1/2 cups of strained puree/liquid. Pour it into a shallow freezer-safe container such as a baking dish (ideally, you want the puree to come up the sides of the container only 1 or 2 inches). Cover and transfer it to the freezer.

Once the purée is frozen around the edges but still liquidy in the center, about 45 minutes, scrape the edges with a fork and stir the mixture. Return the granita to the freezer. Repeat this a few times, and as the granita freezes, scrape the icy purée with the tines of a fork so that the crystals are separated and the mixture is fluffy. Serve in small bowls with fruit such as trimmed strawberries or figs — or more melon.