As its name indicates, watermelon is full of liquid, and thus, it freezes quite solidly. Therefore, it is best to remove frozen sorbet from the freezer 10–15 minutes before serving.
INGREDIENTS | YIELD: 1 QUART
- 3 cups watermelon juice
- ⅔ cup sugar
- ¼ teaspoon salt
- 1 tablespoon freshly squeezed lemon juice
- ¼ cup mini chocolate chips (for “seeds”)
Remove the watermelon flesh from the rind, taking care to discard seeds. Purée in food processor or blender until smooth to make 3 cups of watermelon juice.
Place the sugar, salt, and 1 cup of watermelon juice in a small saucepan; stir over medium heat until all of the sugar is dissolved. Allow to cool; combine with the lemon juice and remaining watermelon juice. Cover and refrigerate until cool.
Add to ice cream maker and follow manufacturer's instructions for freezing. Add in chocolate chips toward the end of freezing.
When removing the flesh of the melon, take extra care and make a large “bowl” out of one half of the rind. Once the sorbet has gone through the churn cycle, pour it into the watermelon bowl to freeze. Your guests will be impressed!