| Fresh Watermelon Sherbert |
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Italian Sorbetto di Anguria
1 1/8 pounds watermelon pulp
1/2 cup sugar
1/3 cup water
1/3 cup heavy cream
The juice of a lemon
Put the watermelon through a strainer and into a bowl, discarding the seeds. Combine the juice and pulp in the bowl with the juice of the lemon and blend the mixture.
Heat the sugar with a couple of tablespoons of water, and a couple more of watermelon juice, and let the syrup cool. Whip the cream. Gently fold in the cream and transfer to ice cream machine.
