Perfect Scoop Watermelon Sorbetto - and a 300th Post Giveaway

Three hundred posts in just under four years. (OK, I realize that's small beans for a lot of you, but not for me.) How did that happen?
 
Oh, and it's my birthday, too. I'm officially in my upper thirties. Blah. (Since I'm feeling generous anyway, read on for a giveaway.)

I had to tell you about this Watermelon Sorbetto, another standout recipe from David Lebovitz's Perfect Scoop. If you're in the northern hemisphere, sometime in the next few months you will find yourself with a hunk of leftover watermelon and no idea what to do with it. Well, fret no more. Make this sorbetto and you'll wonder why you bothered eating the rest of the watermelon any other way.

It's so, so simple - puree fresh watermelon, make sugar syrup, combine and freeze in an ice cream maker.  You can add miniature chocolate chips to make "seeds" if you like, but I thought it was perfectly refreshing without them. You can even freeze the base as ice pops, which should make the short (and tall) people in your life very happy.

Some important steps David Lebovitz forgot:

1. After scooping yourself a dish of sorbetto, forget about it for fifteen minutes while tending to some domestic disaster or other. 
2. Be sad when you return to a bowl of slush. 
3. Have what Oprah liked to call an "a-ha moment."
4. Dump slush in wine glass, throw on a splash of vodka, and enjoy a delightful summer drink.

Want the recipe? I won't lie; it's out there, on the internet, but you know how I feel about printing other people's recipes. I think you need this book.

In fact, to celebrate my 300th post and my 36th birthday, I'm giving away a paperback copy of The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz.

Just tell me in the comments below: where do you like to go for ice cream in your hometown? A little shop, a chain, your own backyard? And what's your favorite flavor when you get there?

I'll pick someone at random on Wednesday night.