Whether just a wedge, in a salad with feta and mint or in this luscious sorbet, I love watermelon!  Try a scoop in the Lemon Drop Martini recipe, too!
Enjoy!
Amy

Watermelon Sorbet
Serves 8

7 cups seeded, chopped watermelon (from a 4-5 pound watermelon)
1/2 cup sugar
2 tablespoons fresh lemon juice
Pinch of salt

Working in batches, puree watermelon in a food processor or blender until smooth. Measure out 4 cups watermelon puree; return to food processor or blender. Add sugar, lemon juice and salt; process until smooth.

Ice Cream Maker method:
Chill mixture for several hours. Pour mixture into ice cream maker; freeze according to manufacturer’s directions.

Freezer method:
Pour mixture into 13×9x2-inch glass baking pan. Freeze until edges start to get icy, about 45 minutes. Whisk. Freeze again until mixture is slushy, about 45 minutes. Whisk again. Freeze until solid, about 3 hours. Draw a fork down the length of the pan to create icy flakes. Freeze at least 1 hour.  Scoop into bowls or glasses; serve. (Note: Sorbet can be made 1 day ahead; cover and keep frozen)

Makes 1 drink

1½ ounces Citrus Vodka     
½ ounce Orange Liqueur    
2 ounces Sour Mix     
 
Pour vodka, orange liqueur, sour mix, and ice into cocktail mixer.  Shake thoroughly then strain into chilled martini glass rimmed with sugar.