A perfect make-ahead spring or summer dessert.
- 1 cup boiling water
- 2 envelopes unflavored gelatin
- 1 cup sugar
- 1 teaspoon rose flavoring (see Note) or red raspberry syrup
- 3 tablespoons freshly squeezed lemon juice
- 6 cups watermelon chunks, seeded
- 1. Puree the watermelon with the lemon juice in a food processor or blender.
2. Into a large bowl, force the puree through a fine sieve or food mill to remove any fiber, then stir in the rose flavoring.
3. 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.
4. 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.
from LET MY PEOPLE EAT
by Zell Schulman (Macmillan; April 1998; $27.50/hardcover)