Sassy Radish

Ingredients:

3 cups (750ml) watermelon juice
1/2 cup (100g) sugar
big pinch of salt
1 tbsp freshly squeezed lime juice
1-2 tbsp vodka (optional)
1-2 tbsp mini semi-sweet chocolate chips (optional)

Method:

In a small, non-reactive saucepan, heat about half a cup of watermelon juice with the sugar and salt, stirring until the sugar is dissolved. Remove from the heat and stir until the sugared syrup into the remainin 2 1/2 cups watermelon juice in a medium bowl. Mix in the lime juice and vodka, if using.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. During the last minute of churning, add the mini chocolate chips.

Note:

I find that it’s best to get watermelon juice by scooping out the flesh and pureeing it in a blender. If you like, you can pick the seeds out before hand. I’m too busy for that, so I just get rid of the big, black seeds and leave the little white ones be. I also don’t like to strain it too much because I like the pulp.


watermelon sorbet originally published on sassyradish.com

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