Watermelon sherbet a gift of summer

Last week I made a promise to you. This post is the fulfillment of it. I am going to share with you the recipe of a sherbet my mother made when I was growing up in India’s heartland, a region of unrelenting summers. This sherbet is made best with a watermelon that is dark red inside. The watermelons I pick in Mumbai – these have never disappointed me – are light green, with dark green stripes. These are unspeakably red and luscious inside, with small, sparse seeds.

Ingredients
½ of a small (3 lb) watermelon
3 tbsp castor (superfine) sugar
1 lemon or lime
3 cups water
A few mint leaves for garnish
Ice cubes

Method

1. Cut watermelon into wedges.
2. Grate them roughly over a flat grater placed over a large bowl (choose a size just large enough for the grater to rest on the edge of the bowl) to catch the juice and pulp, discarding the seeds from the top with a fork.
3. Stir in the sugar and water.
4. Squeeze a slice of lemon or lime and stir.
5. Put ice cubes in tall glasses and pour the sherbet. Garnish with a slice of lemon or lime, or mint leaves.

Makes four glasses.