Description
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
- ⅔ cup water
- ⅔ cup white sugar
- 1 teaspoon vanilla extract
- 5 leaves fresh mint
- 1 lime, juiced
- 1 pinch kosher salt
- 10 cups cubed seeded watermelon
- 8 ounces labneh (thick Middle Eastern-style yogurt)
- 1 tablespoon honey, or to taste
- 1 teaspoon lemon juice, or to taste
- ½ lemon, zested
- 3 tablespoons water, or as needed
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 1 hr 55 mins
Servings: 12