Lime Mint Watermelon Granita with Feta Ice Cream
This classic combination of watermelon and feta is elevated to new heights with this award-winning dessert by Carmell Childs in Clawson, Utah. It won first place in the “Juice” category in our 2017 Recipe Contest, wowing judges with the ease and simplicity of this impressive dish.
- Feta Ice Cream:
- 1 pint whipping cream
- 1/2 cup sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1/3 cup + 1 tablespoon crumbled feta
- Watermelon Granita:
- 4 cubes watermelon seedless, cubed
- 2 1/2 tablespoons sugar
- 1 lime zest
- 3 tablespoons fresh lime juice
- 1/2 teaspoon mint leaves, finely chopped
- additional mint leaves for garnish
Prepare ice-cream in a large, deep, mixing bowl. Beat whipping cream until stiff peaks form. Pour condensed milk, vanilla, and 1/3 cup feta into the whipped cream. Use a large spatula to gently fold the ingredients until combined. Spread mixture into a standard bread loaf pan and freeze until solid, approximately 3 hours.
Meanwhile prepare the granita. Place watermelon and sugar in a blender, process until smooth. Pour into a 10 inch-round metal cake pan. Stir in the lime zest, juice, and mint leaves. Freeze until mixture begins to solidify around the edges, about 60-90 minutes. Use a fork to gently scrape frozen crystals to the slushy center, lightly stir to combine. Freeze an additional 60-90 minutes then scrape again with a fork to break mixture into solid, loose crystals. Cover until ready to serve.
Prepare Ice-Cream and granita in pretty dessert glasses or larger ramekins. Scoop ice-cream and top with a good amount of granita, garnish with mint leaves, remaining feta, and enjoy.
Servings will vary.