Ingredients
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
Preparation
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.
