WATERMELON AND BLACK PEPPER SORBET
Prep Time: 1 Hour
Yields: ½ Gallon
If you live south of the Mason-Dixon Line, you’ve probably had friends or neighbors come to visit carrying a jar of preserved watermelon rind or pickled watermelon rind as a gift. There are even some who may remember the famous “Pim Pom Ice Cream,” which was nothing more than fruit juice or Kool-Aid frozen in ice cube trays. We had a special version that we made with watermelon juice and that was reserved for family ONLY and hidden way when folks came to visit.
2 quarts watermelon juice
2 Cups sugar
2 Cups water
1 tbsp lemon juice
2 tsps coarse ground black pepper
In a heavy bottom saucepot, combine sugar, water and lemon juice. Bring to a rolling boil. Reduce to simmer and using a wire whisk, stir until sugar is melted. Skim off any foam that rises to the surface. Cool in the refrigerator. (You may wish to make this simple syrup one day ahead.) When ready to freeze, combine cold syrup with watermelon juice and black pepper. Freeze in your home-style ice cream freezer according to manufacturer’s directions. Enjoy!