On a hot summer night, few desserts are as welcome as a granita, a frozen mixture of water, sugar, fruit juice, and in this case, tea. For the best results, use only the reddest parts of the watermelon, not the paler flesh near the rind
In a large bowl, combine the watermelon purée, lemon juice, and 1/4 tsp. salt. Strain the tea mixture into the watermelon mixture and stir to combine. Pour into a 9×9-inch metal baking pan, cover with plastic wrap, and freeze. After 1 hour, stir and scrape the mixture with a fork, repeating every 30 to 40 minutes, until the mixture has an icy shard-like consistency, about 3-1/2 hours total.
To serve, scrape the granita into chilled bowls, and top with a dollop of sweetened whipped cream (if using).
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