From “Simply Organic,” by Jesse Ziff Cool (Chronicle). Makes 8 servings.
Ingredients
6 cups watermelon cubes, seeded
1 cup sugar
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh rosemary
Directions
Put a 9-inch square metal baking pan in the freezer.
In a food processor or blender, puree enough of the watermelon to equal 3 cups.
In a small saucepan over medium-high heat, bring the sugar and 1 cup water to a boil. Continue boiling for 5 minutes, or until it thickens to a heavy syrup. Pour into a large bowl and cool completely.
When the syrup has cooled, add the watermelon puree, lemon juice and rosemary. Pour into the frozen baking pan, cover with foil, and return it to the freezer. Freeze, stirring occasionally, for 3 hours or until partially frozen.
Transfer the mixture to a food processor and process until smooth but still frozen. Return the mixture to the baking pan, cover and freeze for 3 more hours or until frozen.
Remove from the freezer 15 minutes before serving. Scoop into dessert bowls.
