Sorbet of Watermelon and Habanero Chili

This dessert is a wonderful marriage of hot and sweet.

The habaneros or scotch bonnets are honestly not responsible for the next heart attack.

Grind the watermelon pulp in a hand mixer. In a large rindl, bring sugar, water and lime juice to a boil. Stir until the sugar has melted and the mixture has cleared.

Stir in melon puree and chopped chilies. Cool. Shape into a 22- cm glass gratin dish and freeze with lid on for 1 hour. Stir once or twice to prevent larger crystals from forming.

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