Watermelon Sherbet (Sharbat E' Tarbooz)

This is from a May 1983 issue of Bon Apetit as the ending to an Indian meal, but I think it would be refreshing and delicious anytime in the summer! Use Splenda if you're counting calories. It's perfect for your next BBQ or after your 4th of July cookout!

• Ready In: 25 mins
• Yields: 1 1/2 quarts

Ingredients

• 2  quarts watermelon, cubes (1/2 inch)
• 1⁄2 cup sugar (or to taste)
•  mint sprig (garnish)

Directions

1. Sprinkle watermelon with sugar.
2. Transfer to plastic zip-loc bags and freeze at least 4 hours (or up to several weeks).
3. Finely purée frozen watermelon in food processor 2 cups at a time until fluffy.
4. Serve in chilled tall parfait glasses, garnished with mint sprigs.