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  • Watermelon-Raspberry Ice

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  • 7 to 8 pounds of seedless watermelon
    1 1/2 cups bottled or freshly extracted pomegranate juice
    1 cup fresh raspberries
    Leaves from a few sprigs of mint
    1/4 cup fresh lime juice (you'll need about 2 large limes), plus more to taste
    1 cup sugar, plus more to taste
    Quarter the watermelon, then cut flesh from rind and cut flesh into 1-inch pieces; you should have about 8 cups (3 pounds).
    In batches, scoop watermelon into a blender along with the pomegranate juice, raspberries and mint, process to a smooth puree and pour into a large bowl.
    Add the lime juice and sugar, stirring until sugar dissolves. Taste for sweet-tart balance, adding more lime or sugar if you think necessary. Pour mixture into a 9-by-13-inch pan (a metal one works best) and place in freezer.
    After 45 minutes, thoroughly stir mixture, breaking up large crystals that have formed. Return to freezer for another 15 minutes, then stir it again.
    Repeat freezing-stirring process every 15 minutes until you have a panful of large, fluffy crystals. (Entire process takes about 2 hours.) Scrape finished ice into a freezer container, cover and freeze until you are ready to serve.
    Makes about 3 quarts (about 20 servings).
    — Recipe from "Fiesta at Rick's: Fabulous Food for Great Times with Friends," by Rick Bayless with Deann Groen Bayless (W.W. Norton & Co., $35).
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