Watermelon Rose Granita
makes one quart

1 quart peeled and chopped seedless watermelon
3 tbsp freshly squeezed lime juice
1/3 cup sugar
1/4 tsp rose water
2 egg whites (optional)
rose petals for decoration (also optional)

Cook the sugar and lime juice over low heat in a small saucepan until the sugar is dissolved, stirring often. Put the cubes of watermelon in a blender or food processor and blend to a puree (I love that part!). Add the sugar lime syrup and the rose water and blend again. Pour the puree into an icecream maker and process until thick, about twenty minutes. If you are using the egg whites, make sure they are from a trusted egg purveyor, beat them lightly and add them to the icecream maker after about 15 minutes. This is supposed to make the texture more like a sherbet.

My granita was thick but still not frozen after twenty minutes. I kept the motor running but actually things got worse as it went on as the chilled container began to defrost. So if you want a thicker consistency after the twenty minutes are up, put the granita in a freezer safe container and chuck it in the freezer for a couple of hours.

To make without an icecream maker:
I would leave out the egg whites. Instead of adding the puree to an icecream maker, pour it into a freezer safe container with a lid. Put it in the freezer. Remove every twenty minutes and scrape with a fork to break up the ice crystals. Continue until the granita is completely frozen and fluffy.

Decorating with rose petals is completely optional but awfully pretty.