Watermelon Granita With Sweet Lemon Cream Recipes

WATERMELON SORBET OR GRANITA

Steps:

• Place all of the ingredients in a blender, and blend until smooth. Chill in the refrigerator for 2 hours or overnight.
• If you are making granita, place a 9-by-11-inch baking dish in the freezer. Omit the corn syrup and reduce the sugar if desired.
• Place a container in the freezer. Using an immersion blender, blend the watermelon mixture for 30 seconds. If making sorbet, freeze in an ice cream maker following the manufacturer's directions. If making granita, scrape into the chilled baking dish and place back in the freezer. Set the timer for 30 minutes. Using a fork, scrape the ice crystals from the outside of the baking dish toward the center. Return to the freezer and set the timer for another 30 minutes. Continue to scrape the mixture with a fork every 30 minutes until you have a uniform frozen mixture. It should not be frozen solid. If you forget to scrape and the mixture does freeze like an ice cube, cut into chunks and use a food processor fitted with the steel blade to break it up. Transfer to a container and freeze. Allow to soften for 15 minutes in the refrigerator before serving.

WATERMELON GRANITA

Steps:

• Place half the watermelon, half the lime juice, and half the sugar in a blender. Process until smooth, then pour into a separate bowl. Repeat with other half of ingredients. Pour into same bowl as other batch.Transfer mixture to a 9 x 13 baking dish. Freeze for two or three hours, then begin the process of lightly scraping the top, frozen layer. Return pan to freezer with the shaved ice on top; remove a couple of hours later and continue scraping. Repeat the occasional scraping process until the entire mixture is shaved. Store, covered in plastic wrap, until serving. Serve in pretty glasses with a twist of lime. *Note: if you use a regular watermelon with black seeds, lightly blend the watermelon first, then push through a strainer to get rid of the seeds/seed particles. Then continue the recipe above.

WATERMELON GRANITA WITH SWEET LEMON CREAM

Steps:

• 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.

25 BEST WATERMELON DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a watermelon treat in 30 minutes or less!

WATERMELON GRANITA WITH SWEET LEMON CREAM

Steps:

• 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.