I certainly can't, but this guy can!
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Surprise! "Seedless" watermelons aren't really seedless; they just have fewer seeds than "regular" watermelons.
After extracting the watermelon juice from the fruit, make sure to pass it through a sieve before using.
*This sorbetto makes excellent watermelon popsicles as pictured. Simply pour the mixture into plastic popsicle molds and freeze until very firm.
Click here to see 9 Cool and Creative Ways to Cook with Watermelon.
In a small, nonreactive saucepan, heat about ½ cup of the watermelon juice with the sugar and salt, stirring until the sugar is dissolved. Remove from the heat and stir the sugared syrup into the remaining 2 ½ cups of watermelon juice in a medium bowl. Mix in the lime juice and vodka, if using.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions. During the last minute of churning, add the mini chocolate chips.
Makes about 1 quart
Note: I find that I get about 3 cups of watermelon juice from a 3pound chunk of watermelon. Cut away the rind, remove any seeds, and then cut the juicy, pink flesh into cubes and purée them in a blender or food processor. Any extra juice can be frozen for another use, such as watermelon margaritas.
Adapted from "The Perfect Scoop" by David Lebovitz (Ten Speed Press, 2007).
Read more: http://www.thedailymeal.com/watermelon-sorbetto#ixzz21wtqTHCH