Nearly everything I post is a walk down memory lane, this post is no different. Watermelon was a summer staple in my home growing up. We almost always had a large watermelon in our fridge that we would slice a piece off of (you’d think I would be an expert watermelon slicer…but I definitely did not master that skill). Often after a long day working in the yard, my Dad would say he just wanted a slice of watermelon for dinner. Watermelon is definitely one of his absolute favorite foods.
Of course when I went to the store the other day, I just had to buy a large watermelon….a really large watermelon. But since we didn’t have a lot of space in our fridge. I decided to cut it all up. Note to self: watermelon doesn’t keep as long once it is cubed. So, we had a huge tub of watermelon in our fridge that we were just not eating fast enough….Although my two little ones definitely put a dent in it.
That’s when I decided it was time to blend it and make some sorbet! Boy was that a great decision! I have to admit that I definitely like this tasty cold treat. (My two-year old does too…a couple of minutes ago she finished off my dish and asked for more…then I sent her to watch some Blues Clues so I could finish this post.)
The recipe I used was from Tartelette, you will need to go check out her honeydew sorbet and the lemongrass sauce (I haven’t tried these, but I’m sure they are a delightful complement to the watermelon sorbet). The recipe is really easy and only has three ingredients:
Watermelon Sorbet Recipe
4 cups of watermelon, cubed and seeded (white seeds are fine)
1/2 cup sugar
2 Tablespoons lemon juice
Blend all three ingredients until smooth. Pour through a fine strainer to remove any seeds or extra pulp. Process in your ice cream maker using the manufacturer’s directions. Eat fresh or freeze in a freezer safe container. You will need to remove it from the freezer a few minute prior to serving as it will be very hard.