Watermelon Sorbet 1/2 cup sugar 4 1/2 cups fresh pureed watermelon pulp, seeds removed. divided* 1/8 teaspoon salt 2 tablespoons freshly squeezed lemon juice or lime juice (your choice) 2 tablespoons Anisette Liqueur * Puree watermelon in a food processor or blender. In a medium saucepan over medium-high heat, combine sugar, 1/2 cup watermelon juice, and ssalt; bring to a boil. Boil 30 to 45 seconds sugar completely dissolves. Remove from heat and let stand approximately 10 minutes. If making ahead, store in refrigerator To the remaining 4 cups pureed watermelon pulp, add sugar syrup, lemon juice, and Anisette Liqueur; stir until thoroughly blended. NOTE: The Anisette (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. NOTE: Can be prepared 3 days in advance. Cover and keep frozen. Makes 4 to 6 servings.
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