Watermelon Granita The difference between a sorbet and a granita is texture. Sorbets are smooth, whereas granitas are coarse. Makes 4 Servings.
	Ingredients: 4 cups watermelon pulp 2 tablespoons fresh lemon juice 1 cup Sugar Syrup Mint sprigs for garnish
	Instructions: 1. Puree watermelon in a food processor 2. Put melon, syrup, and lemon juice in a baking pan such as a 9 x 13-inch pan. Stir well and freeze about 4 hours until frozen solid. 3. To serve, scrape up granita with a spoon or fork into goblets or clear, cut-glass dishes. Garnish with mint sprigs. Cooking Tip Because granitas are coarse they are less in need of an ice maker than sorbets are. A baking pan works just fine.

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