When in summer, eat things that are intensely suggestive of summer, and watermelon certainly fits that philosophy. As with most of the frozen dessert recipes in David Lebovitz'sThe Perfect Scoop, his watermelon sorbetto recipe relies on very few ingredients, instead focusing on creating the best flavor for the one key element. If you enjoy watermelon on a hot, summer day, you will enjoy this watermelon sorbetto.
Over 3/4ths of the sorbetto by volume is watermelon; specifically, pureed cubed watermelon, minus the seeds.
3 cups of watermelon juice from a food processor
1/2 cups sugar
big pinch of salt
1 tablespoon of lime juice
2 tablespoons of mini chocolate chips
A half cup of the watermelon juice is heated along with the sugar and salt until a smooth consistency is achieved. The remainder of the two juices is added and the mixture is cooled. This may be placed into an ice cream maker or directly into popsicle molds. Near the end of the freezing process, the mini chocolate chip "seeds" may be added to the ice cream maker.
If making popsicles, I'd suggest freezing a small portion of the mix in the molds, then add the chips before filling the molds the rest of the way. This avoids all of the chips staying at one end. Freeze several hours.
These are wonderul, and really get to the essence of watermelon flavor. Each popsicle has about 2 1/2 teaspoons of sugar, which is quite reasonable. (Particularly when compared to ten teaspoons of sugar in a can of soda.) Popsicle or scooped sorbetto as shown below, this will be a favorite, I'm sure.
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