INGREDIENTS

INSTRUCTIONS

Cut watermelon into 1-inch-thick semi-circular slices and chop flesh
coarse, reserving rind.
Arrange reserved watermelon rind slices on their sides on foil-lined baking
sheets and cover tightly with plastic wrap. Freeze rinds until frozen hard,
about 2 hours.
Line another baking sheet or a tray with parchment or wax paper. In a small
bowl set over a small saucepan of barely simmering water melt chocolate and
remove from heat. Transfer chocolate to a small resealable bag and seal
bag. Snip off tip of one corner of bag to form a tiny hole and onto
prepared baking sheet or tray pipe and spread chocolate into 1/3- to
1/2-inch ovals to resemble watermelon seeds. Freeze chocolate "seeds" on
baking sheet until very firm, about 30 minutes. Working quickly, peel
"seeds" from paper into another small bowl and keep frozen.
Discard real seeds from watermelon to yield 5 cups. In a saucepan heat 1
cup puree with sugar over moderate heat, stirring, until sugar is dissolved
and stir into remaining puree with lime juice and liqueur. Chill mixture,
covered, until cold.
Freeze sorbet in an ice-cream maker. When sorbet is frozen to a thick slush
add three fourths of chocolate "seeds" and continue to freeze until frozen.
Working quickly, fill frozen watermelon rinds with sorbet, smoothing it
with a rubber spatula. Arrange remaining chocolate "seeds" realistically on
slices and smooth sorbetagain. Cover sorbet with plastic wrap and freeze
until very firm, about 6 hours. (Watermelon sorbet slices may be made 3
days ahead and kept frozen, wrapped tightly).
Makes about 4 to 6 slices, serving 4 generously.
Gourmet August 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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