In a blender, combine cantaloupe, sugar, lemon juice and ice cubes. Cover and blend until smooth. Stir in mint leaves.Advertisement
Pour into a 13x9-inch baking dish. Cover with plastic wrap. Freeze 2 to 3 hours or until mostly frozen.
To serve, scrape with a fork; spoon into short glasses. Garnish with thin melon wedges or whole mint leaves, if desired.
Freeze the granita mixture overnight. Let stand at room temperature for 15 minutes before scraping and serving.