Watermelon Rose Granita
This refreshing Italian dessert is a delicious and light ending to a summer meal.
Once you master the granita technique, you can can produce in a variety of different flavors, including coffee.
Bring the sugar and 1/2 cup water to a boil, boil for about 1 minute, then remove from the heat and let cool. Cut the watermelon into small cubes and purée in a blender.
Strain through a sieve. Mix in the syrup and rose water and transfer to a metal container.
Freeze for about 4 hours, stirring vigorously every 30 minutes with a fork. Transfer to serving bowls to serve.