From COWGIRL CHEF by Ellise Pierce, Running Press, 2012
Makes 6 to 8 Servings
½ of a small seedless watermelon
About 8 fresh mint leaves, finely chopped, plus a bit more for serving
1 ¼ cups Greek yogurt
4 teaspoons of sugar (or more or less, to your taste)
½ teaspoon of vanilla extract
Cut your watermelon into big chunks (discard the rinds), and toss it into the blender along with a pinch of salt and the mint. Purée until it’s nice and smooth, pour it into a shallow plastic container, and slide this into the freezer. Every half-hour or so, take a fork and scrape the top. After 3 to 4 hours, you’ll have granita.
That was the hard part. Now, whisk together the yogurt, sugar and vanilla. Simply layer the granita and the yogurt mixture in small see-through glasses, starting with a layer of the watermelon granita, and ending with the creamy yogurt. Top with a bit more chopped mint, and serve.
Ellise Pierce is the Cowgirl Chef and author of COWGIRL CHEF:
Texas Cooking with a French Accent (Running Press). Read her blog
(www.cowgirlchef.com), follow her on Twitter (@cowgirlchef) and Instagram