Left over from the 3rd of July BBQ was a huge watermelon, that upon being cut up and sampled, it wasnt that sweet. Not knowing the secret to picking a ripe melon, it was selected on being the most spherical and blemish free. How do you pick your melons? I need a better method. Since tossing the melon was unthinkable but eating it raw was icky, something had to be made from it. So Ian and I made watermelon sorbet.
This recipe is adapted from several recipes I saw online. I'm not a fan of super sugary foods, so the changes I made was to minimize the sugar. The idea to make this was from my mother who is always on the look out for recipes. It took about 15 minutes to prep and get into the freezer and the best part is that an ice cream maker wasnt necessary!
16 c. of watermelon pureed in the blender (This juice and pulp all came from one regular sized melon)
1/2 c. honey
1/4 c. sugar
1/4 c. lime or lemon juice
5 TBS fresh, finely chopped mint leaves
In a saucepan heat up 2 c. of watermelon juice and add all of the other ingredients. Stir often and turn off heat when everything is dissolved. Add in the rest of the juice. Stir. Put in a container and then place in the freezer. Check on it periodically to stir it around for even freezing. Mine took over night. Reblend when frozen completely and put into a sealed container. Supposedly this is good for just one week. I have TONS leftover (hint hint please help me eat it)! It's good by itself or mixed with liquor for a refreshing summer drink.
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