Watermelon Granita with Sweet Lemon Cream recipe
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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
Nutrition Info
- 99.9 caloriescarbohydrate: 13.9 gcholesterol: 12.6 mgfat: 3.2 gfiber: : -protein: 1.3 gsaturatedFat: 1.9 gservingSize: -sodium: 49.7 mgsugar: 12.6 gtransFat: : -unsaturatedFat: : -
Directions Watermelon Granita with Sweet Lemon Cream
Directions
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Combine water, sugar, vanilla extract, and fresh mint in a heavy bottomed saucepan, bring to boil. Remove from heat, mix in lime juice and salt.
Place watermelon in batches in a blender. Cover and blend until smooth. Strain through a sieve into a large bowl, using a spoon to press out as much juice as possible, stir in sugar mixture.
Pour watermelon mixture into a 10x14-inch glass pan. Freeze, scraping the surface every 30 minutes with a fork until ice crystals form throughout, 1 1/2 to 2 1/2 hours.
Mix labneh, honey, lemon juice, and lemon zest together in a small bowl. Whisk in water 1 teaspoon at a time until consistency is light and creamy. Top granita with cream.