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Watermelon Ice

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Source: The Italian Gourmet

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Active Time:  10 Minutes
Total Time:  2 Hours 10 Minutes
Yield:  Serves 8

The range of sweet dishes in the Sicilian repertoire is endless, but this simple sorbet is looked upon not only as a great dessert, but as a proving ground for every housewife. There are pasticcerie and even major restaurants on the island where this gelo is made, but it is also a source of pride in the homes of traditional Sicilian families. Watermelon here is known as melone, while elsewhere in Italy it is called either anguria or cocomero. The skill in making this ice consists in knowing exactly how much of the delicately flavored rose water to add and not overdoing the dark chocolate drops that represents the seeds of the watermelon.

RECIPE INGREDIENTS

Juice of 1 ripe watermelon

2/3 cup rice starch or cornstarch

1 1/2 cups sugar

rose water

chocolate drops, for garnish

DIRECTIONS

In a saucepan, cook the watermelon juice, starch, sugar and a few drops of rose water. At the first hint of boiling, turn off the heat. Divide the mixture among 8 glass goblets and refrigerate for a few hours, until the ice thickens.

Garnish with the chocolate drops and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 8

Calories:

496

Sodium:

26mg

Fiber:

Carbohydrates, Total:

117g

Protein:

% Cal. from Fat:

Fat. Total:

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