Watermelon Sorbetto (David Lebovitz's Version of Divina Cucina's Watermelon Ice)
3 cups (750 ml) watermelon juice
1/2 cup sugar
Big pinch salt
1 tablespoon freshly squeezed lime juice (optional)
1-2 tablespoons unflavored vodka (optional)
1-2 tablespoons mini semisweet chocolate chips
In a small, non-reactive saucepan, heat about 1/2 cup of the watermelon juice with the sugar and salt, stirring until the sugar is dissolved. Remove from the heat and stir the sugared syrup into the remaining 2-1/2 cups of watermelon juice in a medium bowl. Mix in the lime juice and vodka if using.
Chill the mixture thoroughly, then freeze in your ice cream maker according the the manufacturer's instructions. During the last minute of churning, add the mini chocolate chips.
I find that I get about 3 cups of watermelon juice from a 3 pound (1-1/2 kilo) chunk of watermelon. Cut away the rind, remove any seeds, and cut the juicy, pink flesh into cubes and purée them in a blender or food processor. Any extra juice can be frozen for another use, such as watermelon margaritas.
Perfect pairing! This sorbetto makes an excellent watermelon popsicle.
Simply pour the mixture into plastic molds and freeze until firm.
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