Gelo dAnguria

7 ingredients
6 steps

Ingredients

  • 6 cups watermelon, seeds removed, cut into coarse chunks
  • 1 to 1 1/2 cups superfine sugar
  • 1 teaspoon just-grated cinnamon dissolved in 2 tablespoons warmed Cointreau
  • 3 tablespoons just-squeezed lemon juice
  • 2 ounces pistachios, shelled, roasted, and finely chopped
  • 2 ounces bittersweet chocolate, preferably Lindt or Valrhona 70% cacao, finely chopped
  • Iced Cointreau

Directions

  1. 1
    Puree the watermelon with 1 cup of the sugar, the cinnamon/Cointreau mixture, and the lemon juice in a food processor or a blender.
  2. 2
    Taste the puree, adding a bit more sugar if you desire.
  3. 3
    Pour the puree into a bowl and set it inside another, larger bowl filled with ice and water.
  4. 4
    Stir the puree, chilling it very well before transferring it to your ice cream maker and freezing itin two batches, if necessaryaccording to the manufacturers instructions.
  5. 5
    Add the pistachios and chocolate at the point in the process recommended by the manufacturer.
  6. 6
    Present the gelo with the benediction of a tablespoon or so of iced Cointreau.

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