Watermelon Campari Sorbet

1. Puree Watermelon

Cube 1½ pounds of ripe watermelon and puree in a blender or food processor until smooth.

2. Blend with Ingredients

Add 9 ounces of sugar, 3 tablespoons of Campari, 1 tablespoon of lime zest, 2 tablespoons of fresh lime juice, and ¼ teaspoon of kosher salt to the watermelon puree, and blend for about 30 seconds.

3. Chill Mixture

Transfer the blended mixture to an airtight container and refrigerate for at least 1 hour to chill thoroughly.

4. Churn Sorbet

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.

5. Freeze Sorbet

Transfer the churned sorbet to an airtight container and freeze for 3 to 4 hours until firm.

6. Serve as a Float (Optional)

Optionally, serve the sorbet as a float with prosecco in a champagne glass.