Watermelon Granita

5 C. seeded watermelon pulp
1 C. simple syrup
2 T. fresh lemon juice
Thin watermelon wedges, cut into strips for a garnish

Puree watermelon in a food processor. Pour into a 9 x 13 inch baking dish. Stir in the syrup and lemon juice. Freeze for about 4 hours or until frozen solid. To serve, scrape up granita with a large spoon and place in goblets, tulip shaped wine glasses or ice cream dishes. Garnish with a narrow wedge of watermelon. Makes 4 servings. To make sugar syrup; Combine 1/2 C. water and 1 C. sugar in a saucepan. Bring to a boil over medium-high heat. Boil for one minute. Stirring constantly until all of the sugar has dissolved. Cool in the refrigerator