Watermelon Granita With Sweet Lemon Cream

• Granita:
• 2/3 cup water
• 2/3 cup sugar
• 5 fresh mint leaves
• Juice from 1 lime
• 1 teaspoon vanilla extract
• Pinch of kosher salt
• 10 cups watermelon, cubed
• Cream:
• 8 ounces labane
• 3 teaspoons honey
• 1 teaspoon lemon juice
• Zest from 1/2 a lemon
• 3 tablespoons water, or as needed

1. Granita:
2. Bring water, sugar, and mint to a boil in a heavy bottomed saucepan. Remove from heat. Add lime juice, vanilla, and salt, and mix.
3. 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.
4. Pour sugar mixture into the bowl with the watermelon juice and mix well.
5. 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.
6. Cream:
7. 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.
8. Serve granita and labane cream with a drizzle of honey and a sprig of mint.

water, sugar, mint, lime, vanilla, kosher salt, watermelon, cream, labane, honey, lemon juice, lemon, water

Taken from www.epicurious.com/recipes/member/views/watermelon-granita-with-sweet-lemon-cream-58389113 (may not work)