Arugula Granita

Arugula granita came about like many things in our kitchen, close association.  I was working on a triple creme sorbet modeled after the Alain Ducasse then Thomas Keller mascarpone sorbet.  We are working on a dessert featuring rhubarb, almond cake and crumble, freeze dried strawberries, smoked peppercorns and balsamic vinegar.  I wanted a creamy salty element for the dessert and thought of triple creme cheeses.  Also, I had the thoughts and ideas of the triple creme brulee still fluttering about my mind.  And so we came up with the triple creme sorbet, not to far of a reach from the inspiration of mascarpone.  When I was done making the sorbet base I had some extra simple syrup in a pan and beautiful arugula sitting in ice water on the counter. I saw the two and figured why not make a granita.  I cooked the arugula in the syrup and then pureed it with ice to cool it down and pulverize it immediately.  When the puree was smooth and vibrant I strained the mixture and began to freeze it in a shallow loaf pan.  I scraped the freezing base every half an hour in order to generate fine delicate ice crystals.  When the granita was finished, we assembled a simple refreshing dish: Charentais melon confit with arugula granita, balsamic vinegar, vanilla salt and Armando Manni's olive oil.