Drunken Watermelon with Ice Cream, or Anguria Imbrigà col Gelato: This sounds quite modern, but is actually an old family recipe that Amedeo Sandri's grandmother used to prepare. It calls for light rum, and depending upon the age of the intended audience you can either increase or decrease the amount. To serve 6:
Prep Time: 30 minutes
Ingredients:
- 2 1/4 pounds (1 k) lemon ice sherbet
- Half a watermelon
- 1/2 cup (100 g) granulated sugar
- Light rum
Preparation:
Line a round mold large enough to contain the ice cream with sturdy oiled paper and set it to chill in the freezer. Dice the watermelon, discarding the seeds, and put it in a bowl with the sugar and the rum, which will be more or less depending upon the age of your target audience. Cover the bowl with a plate and chill it in the refrigerator.
Fill the mold with the sherbet, pushing it into the mold's irregularities with the back of a spoon that you'll want to rinse occasionally in cold water. Return the sherbet to the freezer for a couple more hours. Come serving time, upend the mold over a chilled plate and unmold the sherbet (you may have to rub it with a cloth dipped in hot water). Remove the watermelon from the syrup with a slotted spoon, arrange the pieces over the sherbet, and serve at once.
Fill the mold with the sherbet, pushing it into the mold's irregularities with the back of a spoon that you'll want to rinse occasionally in cold water. Return the sherbet to the freezer for a couple more hours. Come serving time, upend the mold over a chilled plate and unmold the sherbet (you may have to rub it with a cloth dipped in hot water). Remove the watermelon from the syrup with a slotted spoon, arrange the pieces over the sherbet, and serve at once.
