- 1 cup sugar
- 1/2 cup water
- 1 small seedless watermelon
- 1/4 cup lime juice
- 2 shots triple sec
Meanwhile, remove the rind from the watermelon, cut into segments, and put into a food processor or blender and blend to a pulp. Remove any seeds (yes I know it was "seedless" but, no). Put 4-5 cups of the watermelon pulp into a large bowl. Stir in the sugar syrup, lime juice, and triple sec.
From here you can do one of a few different things:
- You can pour it into an ice cream churn and churn until frozen
- Put it into a freezer-safe container and freeze in a really cold freezer, stirring it with a fork every half hour or so; when it sets, break it up and use a blender to break up the crystals until smooth and aerated
- Pour it into a few large, strong zipper bags, and puts those in a large garbage bag. Fill the garbage bag with ice and rock salt. Take the garbage bag to a park and roll it around, Katamari-style, for a few hours.
However you get a nicely churned frozen sorbet, put it all into a freezer-safe container and pack it down, and put it in a really cold (around 0°F/-17°C, if possible) freezer for several hours to set.
I just had the first taste of this post-setting, and... wow.