Watermelon Granita with Sweet Lemon Cream
A perfect, light ending to a summer meal, this watermelon granita with lemon cream is a marriage of two cuisines--Italian and Middle Eastern. It is sure to surprise the palate with its blend of sweet and tart, crunchy and creamy. The granita can be stored in the freezer and prepared days or weeks ahead. A simple dish to prepare, the granita can be served with or without the cream. Serve granita and labneh cream with a drizzle of honey and a sprig of mint.
Ingredients
Directions
Cook's Notes:
For an extra tang, use goat or sheep labneh (thick Middle Eastern-style yogurt), which you can make from scratch at home.
Tips
If granita is too hard when removed from the freezer, let it sit at room temperature for 10 to 15 minutes.
Tips
Covered with plastic, the granita can be kept in the freezer for a few months.