- 3 tablespoons anisette (anise liqueur)
- 1 tablespoon sugar
- 1 (2-pound) wedge chilled watermelon
- 1 tablespoon chopped mint
- 1 pint lemon sorbetto (sorbet) or Italian ice
- Equipment: a 1-inch melon-ball cutter
- Garnish: mint sprigs
- Stir together anisette and sugar in a large bowl. Using melon-ball cutter, scoop watermelon balls into bowl. Add mint and toss.
- Serve sorbetto with watermelon mixture.