Today I started making sweet pickled watermelon rind, to give as a Christmas present to a few people. It's so pretty, and pretty yum, too. The recipe is from Stephanie Alexander's first book, Menus for Food Lovers. I was then faced with the prospect of eating all the flesh of an entire watermelon.
Hmm. What to do? My husband doesn't like watermelon very much, and I can only eat so much of it myself. But he says he does like watermelon granita on a very hot day. (Which today isn't.) So I decided to make a watermelon ice, which we can keep in the freezer for any time we want it.
I whizzed the flesh of one (seedless) watermelon in a food processor, and added a scant teaspoon of rose water and a capful of dark rum (we didn't have any white rum, which I would have used if we had).
I put 250 g of castor sugar in a pan with 1/2 cup of water, and brought it to the boil, stirring so it would dissolve. I let it boil for a few minutes, then turned off the heat and let it cool.
Then I stirred the sugar syrup into the watermelon juice, and churned the mixture in an ice-cream maker. (You could do it by semi-freezing, flaking with a fork and re-freezing, if you don't have one of those).
Holy moly! It was fabulous!