Watermelon Sorbetto

makes about 1 quart

3 cups watermelon juice (see Note)

1/2 cup sugar

Big pinch salt

1 Tbsp freshly squeezed lime juice

1 to 2 Tbsp vodka (optional) I used Pomegranate Liqueur.

1 to 2 Tbsp mini semisweet chocolate chips (I omitted the chocolate!)

NOTE: You get about 3 cups of watermelon juice from a 3 pound chunk of watermelon. Cut away the rind, remove any seeds, and then cut the flesh into cubes and puree them in a blender or food processor. Any extra juice can be frozen for another use.

In a small, nonreactive saucepan, heat about 1/2 cup of the watermelon juice with the sugar and salt, stirring until the sugar is dissolved. Remove from the heat and stir the sugared syrup into the remaining 2 1/2 cups watermelon juice in a medium bowl. Mix in the lime juice and vodka, if using.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions. During the last minute of churning, add the mini chocolate chips, if using.