There are a few easy recipes around the web for watermelon sorbet, the simplest of which involves freezing watermelon and then simply whizzing it up in a powerful food processor, but my favourite has to be the combination of watermelon and rosewater by Greg Malouf.
Because one of the families New Years resolutions may have involved the dreaded trendy phrase 'low fructose', I replaced the traditional cane sugar with rice malt syrup, and this created a lovely mellow flavour and colour to the blend.
800g watermelon flesh
250mls Rice Malt syrup
Juice of 2 limes or lemons.
Splash of rosewater (to taste)
1. Chop the watermelon into pieces (removing the seeds). Whiz to a purée in a food processor. You can seive it at this point if you wish, but I quite liked the texture.
2. Combine the syrup and water in a saucepan and bring to the boil over a medium heat, then lower the heat and simmer for 5 minutes.
3. Combine the watermelon puree and the syrup and allow to cool, then chill in the fridge.
4. Add the lime or lemon juice and rosewater. I used an ice cream machine to churn the chilled fruit/syrup mixture, then placed it in the freezer to harden up a little more. If you dont have one of these, put it in a shallow container in the freezer and whisk/scrape with a fork after two hours, and then every hour after that. When it is uniformly icy (like a slushy) puree it in the food processor to break down the ice crystals, then return it to the freezer. It should be ready 4-6 hrs after you first put it in the freezer. (some great tips on sorbet making here)
Serve in small shot glasses on a warm summer evening.