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Watermelon with Sorrel Granita and Aromatic Herbs
A refreshing summer dessert balancing the sweetness of watermelon, the tartness of sorrel granita, and the aroma of fresh herbs.
Ingredients
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COMPONENT to taste
- to taste
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Method
Chop the sorrel and blend it with sugar, water, and ice until you get a vibrant green liquid purée.
Pour into a shallow container and freeze completely.
Scrape the frozen block with a fork to create a coarse ice granita.
Drizzle the mixture with lemon juice, stir well, and return to the freezer for 1 to 1.5 hours.
Fluff with a fork just before serving.
Cut the watermelon into 6 cm cubes and remove all seeds.
Place the cubes on paper towels and gently pat the tops to remove excess moisture.
Arrange the watermelon cubes at the bottom of a deep plate.
Fluff the granita with a fork and spoon it over the watermelon.
Tear the mint and tarragon leaves by hand, scatter them over the top, and gently press them into the granita.
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