This watermelon granita served with a sweet lemon cream made with labneh is a marriage of two cuisines - Italian and Middle Eastern. The granita can be stored in the freezer and prepared days or weeks ahead. Serve the granita and labneh-lemon cream with a drizzle of honey and a sprig of mint.
If granita is too hard when removed from the freezer, let it sit at room temperature for 10 to 15 minutes. Covered with cling film, the granita can be kept in the freezer for a few months.