I feel kind of strange writing about such a lovely summery sorbet at this particular time. Sometimes things get caught on the camera, and just don’t make it up here in a timely fashion. But then, like a luscious summer day, a little bit of dawdling is to be expected from a watermelon sorbet, I should think.
It’s just that, trembling on the blustery mid-September precipice leading to autumn, a watermelon sorbet, the beach, and my ever present sunburn already seem like distant memories. In the last day, we’ve had conversations here about whether or not to pick the under ripe tomatoes in case of frost, about the switch from shorts to full length pants. It has suddenly turned cold, but this recipe was too good to allow to fall by the wayside.
This fall is the first fall I haven’t gone back to school since kindergarten. Part of me still has moments of sheer panic, “Oh no, I didn’t register for classes!” And then I remember, not now, not for a year or two. You don’t go back after you graduate. Maybe part of me is stuck in feeling as though summer has been extended, if I’m not back at school yet it means fall must not be alighting the doorstep.
… The weather does not share my thoughts. For those of us who are lucky enough to be in a geographical location where it still feels summery, give this a try, it is great for summer weather. A couple of months from now, or a couple of feet of snow, and this is sorbet will be a good way to remind yourself of sunbathed days. My not-so-distant summer memories are making me wonder if it is time to buy another watermelon.
1¼ Cup sugar
1¼ Cup water
6 Cups fresh watermelon
1/4 Cup lime juice
First, make the syrup for the sorbet by placing the sugar and water in a saucepan on the hob over medium-high heat. Let it do its thing, do not stir; when it comes to the boil, reduce the heat and let the mixture simmer until the sugar is dissolved. Let the syrup cool. If your watermelon is seeded, pick out the seeds, if not, skip the step. Puree the fruit with a blender, food processor or immersion blender until it is liquified (luckily, watermelon is mostly water and this does not take long). Combine the fruit puree with the cooled syrup, and stir in the lime juice. Let the sorbet batter chill in the fridge or a cold room for a few hours. Run the sorbet through an ice cream maker as though it were ice cream, but when it is done churning, do allow it some time to firm up in the freezer. It is tempting to serve it right away, but it is worth the wait.
The lime element brightens the flavor of the watermelon, and balances out some of the sweetness, so that the sorbet is not a single note of sweetness. When this sorbet was made and consumed, it was positively sweltering out, and it really hit the spot.
Mr. says that the watermelon flavor rang really true, and that, compared to all of the ice cream, it was a really light thing to snack on. He is not entirely sure he would want sorbet on a day like today, though.
This time last year: Pure and Simple Applesauce