INGREDIENTS

INSTRUCTIONS

Chop the watermelon into large pieces and puree in a food processor,
or alternatively, push through a food mill or sieve. Mix with 150g.  of
the castor sugar and the jasmine or orange flower water.  Pour into an
icecream maker and freeze until slushy, or pour into a  metal mould or
bowl and freeze, stirring every ten minutes or so for  about 2 hours.
When it is thick and slushy, stir in the chocolate, the remaining
sugar, the nuts, pumpkin and cinnamon. Return to the freezer and
continue to freeze until solid, stirring occasionally. When you are
ready to serve, dip the mould into hot water to loosen the edges,  turn
out on to a platter and serve at once.  Converted by MC_Buster.  Per
serving: 121 Calories (kcal); 10g Total Fat; (66% calories from  fat);
4g Protein; 7g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

A Message from our Provider:

“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”