Puree the watermelon, sugar, and lemon juice in a blender until smooth. Pour into a shallow freezer-proof dish and freeze.

After 30 minutes, use a fork to scrape through the mixture for a crumbly texture. Continue every 30 minutes for 3-4 hours.

Sprinkle with flaked sea salt before serving.

Combine whole milk, sugar, and 1 cup of heavy cream in a saucepan. Heat until bubbling, then remove from heat.

Add fresh mint leaves, cover, and steep for 1-2 hours.

Strain the mixture to remove mint leaves.

Whisk egg yolks until smooth. Gently reheat the mint mixture.

Slowly add mint mixture to egg yolks while whisking. Return to the saucepan and cook until thickened, about 5-7 minutes.

Strain custard into a bowl, stir in remaining heavy cream, and chill completely in the refrigerator, ideally overnight.

Churn the mint custard in an ice cream maker according to instructions.

Transfer to an airtight container and freeze for at least 2 hours before serving.

In small glass dishes, layer scoops of watermelon granita followed by dollops of mint ice cream. Repeat until full.

Optional: Top with sparkling rosé or serve as is.