Watermelon Ice Cream

Ingredients

• 1 medium Watermelon (Use a ripe, red-fleshed watermelon. Quantity estimated to yield approx. 4-5 cups of juice/pulp.)
• 1/2 cup Granulated sugar (Adjust quantity to taste depending on the sweetness of the watermelon.)
• 1 teaspoon Rose water (Use good quality rose water. Adjust to taste.)

Instructions

1. 1Cut the watermelon and scoop out all the soft red pulp from the center. Remove seeds if possible, though the mixture will be strained later. Collect all the juice and pulp in a large bowl.
2. 2Add sugar to the watermelon pulp according to your taste preference. Add the rose water and mix thoroughly until the sugar is completely dissolved and the mixture is uniform.
3. 3Pass the entire mixture through a fine mesh sieve (originally a tin-plated sieve) to remove fibrous pulp and any remaining seeds, collecting the smooth liquid in a clean container.
4. 4Pour the strained liquid into an ice cream maker and churn according to the manufacturer's instructions until frozen hard. Alternatively, pour into a shallow container and freeze, stirring every 30 minutes to break up ice crystals, until firm.