Sweet watermelon and bitter Campari: A match made in cocktail heaven. There are plenty of watermelon sorbet recipes that call for vodka. The reason being that alcohol lowers the freezing point (as does sugar), thus ensuring scoopability and a smooth mouthfeel. However, vodka doesn't add zip for flavor, and since cold decreases our ability to taste flavors fully, I figure the melon can use a little help on the complexity front. That's where the Campari comes in with its bitter bit and ever-so-slight medicinal twang. Although this sorbet is delightful on its own, try a small scoop in a champagne glass and top with cold Prosecco. That's right... a float!This recipe first appeared in EveryDayCook.
Puree the watermelon in a blender or food processor. Add the sugar, Campari, lime zest, lime juice, and salt, and process for another 30 seconds. Transfer to an airtight container and chill for 1 hour in the refrigerator.
Churn according to you ice cream maker's instructions, then return to the airtight container for 3 to 4 hours to harden.