Watermelon Ice

A perfect make-ahead spring or summer dessert.

Yields: 1 quart

6 cups watermelon chunks, seeded
3 tablespoons freshly squeezed lemon juice
1 teaspoon rose flavoring (see Note) or red raspberry syrup
1 cup sugar
2 envelopes unflavored gelatin
1 cup boiling water

Puree the watermelon with the lemon juice in a food processor or blender.
Into a large bowl, force the puree through a fine sieve or food mill to remove
any fiber, then stir in the rose flavoring.
In a medium bowl, whisk together the sugar and gelatin. Slowly add the boiling
water and stir to dissolve the sugar. Add to the pureed melon and mix well.
Pour the mixture into a shallow metal bowl or cake pan and freeze until solid,
about 6 hours or overnight.
Break the frozen watermelon into chunks and process or blend in small batches
until smooth. Serve immediately. Should you have any left over, return it to
the food processor or blender. Add a little heavy cream, process until smooth,
and refreeze. You'll have sorbet.

Note: Rose flavoring is used in many Sephardic recipes. It can be found in a
bakery supply or shop or Indian food store. Use a new, unopened bottle for
Passover.

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