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Yield: 4 appetizer or dessert servings.
Note: If you use watermelon, the soup will be thinner than when made with other melons.
Watermelon ice
1 (5-pound) piece of watermelon
1/2 cup granulated sugar
1 teaspoon finely shredded orange peel
3 tablespoons orange juice
Watermelon wedges (optional)
Remove and discard rind and seeds; cut up watermelon flesh (you should have about 5 cups). Puree watermelon in electric blender or food processor; do in batches, if necessary. (You should have about 3 cups puree.)
Stir together watermelon puree, sugar, orange peel and orange juice. Stir until sugar dissolves. Pour mixture into a 9-by-9-by-2-inch pan. Cover; freeze 3 to 4 hours, or until almost firm.
Break frozen mixture into chunks. Transfer chunks to a chilled bowl. Beat with an electric mixer until smooth but not melted. Return to cold pan. Cover and freeze 6 to 8 hours, or until firm.
To serve, let stand about 5 minutes at room temperature. Scoop or scrape across frozen mixture with a spoon; mound in individual dessert dishes. Serve with watermelon wedges, if desired.
Yield: 6 to 8 servings.
Watermelon bowl
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