Watermelon Sorbet Recipe
- 2 1/4 pounds chopped watermelon (about 6 cups)
- 1 cup sugar
- 1 tablespoon vodka, white rum, or cachaca
- 5 teaspoons juice from about 1 lemon
- Kosher salt
- 1/4 to 1/3 cup roasted cocoa nibs (optional)
- Working in batches if necessary, combine watermelon and sugar in work bowl of a food processor and process until smooth, about 1 minute. Pour puree through a strainer into an airtight container; you should have 1 quart of strained puree. Stir in and lemon juice to taste, 1 teaspoon at a time (see note). Stir in alcohol, then salt to taste, just enough to bring out natural flavor of the watermelon, and transfer to refrigerator to chill until very cold, 2 to 3 hours.
- Churn in ice cream maker according to manufacturer's instructions.
- In last minute of churning, add cocoa nibs. Transfer to airtight container and chill for 2 to 3 hours in freezer until firm. Let sit on counter 10 minutes before serving to soften.
watermelon, sugar, vodka, lemon, kosher salt, cocoa
Taken from www.seriouseats.com/recipes/2012/08/watermelon-cocoa-nib-sorbet-recipe.html (may not work)