Watermelon Granita With Sweet Lemon Cream Recipes

WATERMELON GRANITA

Steps:

• Combine all ingredients in a food processor. Puree until smooth. Pour into a shallow, wide pan and freeze for 1 hour. Rake mixture with fork and freeze for another hour. Rake and freeze for one more hour. Rake and serve in cups.

WATERMELON GRANITA PARFAIT

Steps:

• Make the granita: Puree the unevenly cut watermelon, honey, half the lime zest and juice from 1 of the limes in a blender on low speed until smooth. Pour into a 9-by-11-inch or 9-by-13-inch baking dish and freeze until it hardens completely, 3 to 4 hours.
• Whip the cream: Fit a stand mixer with the whisk attachment, then whip the cream in the mixer on medium speed until it holds fairly stiff peaks. Refrigerate until ready to use.
• Get ready: Arrange the watermelon cubes in a single layer on a clean work surface and add a tiny sprinkle of the sea salt and some sugar and the remaining lime zest and juice.
• Assemble: Arrange a few cubes of watermelon in the bottom of each serving glass or dish. Put a tablespoon of sorbet on top of the watermelon. Spoon a generous tablespoon whipped cream over the sorbet. Use the tines of a fork to scrape some of the granita off the surface. Sprinkle a generous tablespoon of the granita over the cream. Repeat the same order of layers 1 to 2 more times. Serve immediately.

WATERMELON GRANITA

Steps:

• Cut about 1 pound watermelon into small chunks (discarding the rind), and freeze them. When they're frozen, put them in a blender with 2 tablespoons sugar and 2 tablespoons lemon juice, and blend until the mixture liquefies. Pour the mixture into a shallow glass or ceramic pan, and freeze for about 2 hours, breaking up the ice crystals with a fork every 30 minutes or so. It should be slushy and crunchy.

WATERMELON GRANITA WITH SWEET LEMON CREAM

Steps:

• Granita: Bring water, sugar, and mint to a boil in a heavy bottomed saucepan. Remove from heat. Add lime juice, vanilla, and salt, and mix. Process watermelon in a food processor or blender in several batches until smooth. Strain processed watermelon through a sieve into a large bowl and use a spoon to force as much of the watermelon through as possible. Pour sugar mixture into the bowl with the watermelon juice and mix well. Pour the mixture into a nonreactive 10x14-inch pan and place in the freezer. Every 30 minutes, scrape the surface with a fork. Do this at least 3 times. Once the granita is frozen through, scrape all the way to the bottom. If it is too hard, let it sit at room temperature for 10-15 minutes. Covered with plastic, the granita can be kept in the freezer for a few months. Cream: Mix all the ingredients except water in a small bowl. Add additional honey and/or lemon juice to taste. Add water by the teaspoon and mix to reach a consistency that is light and creamy, but not runny. Serve granita and labane cream with a drizzle of honey and a sprig of mint.