The spicy, citruslike flavor of habanero pairs surprisingly well with the sandía. The powdered egg white is optional, but it gives the dish a smoother consistency.
1 1/2 cups water
1 cup granulated sugar
1 habanero chile, halved lengthwise and seeded
3 cups watermelon chunks, seeds removed
Juice of 1/2 lime
1 tsp. powdered egg white
Mint sprigs, for garnish
1. Mince one half of habanero and set aside. Place other half in a saucepan with sugar and 1 1/2 cups water. Bring to a boil. Cover and remove from heat. Let sit for about 10 minutes. Remove and discard the chile. Let the mixture cool.
2. Place sugar syrup in a food processor or blender. Add watermelon, lime juice, powdered egg white, and 1/2 teaspoon minced habanero. Blend until smooth and freeze in an ice cream maker or place in an airtight container and chill until hardened in freezer. If using the freezer method, break up iced mixture with a handheld mixer or a potato mashed before serving.
3. Serve in a chilled glass dish. Garnish with a mint sprig.