Lemonade Watermelon Sorbet Recipe


| 7/10/2013 2:31:00 PM


Lemonade Watermelon SorbetI’ll never forget the day Adam Welly at Wayward Seed Farm cut open his favorite variety of watermelon for me to try. A bunch of folks from our kitchen and I were at the farm one Saturday, picking huckleberries for a winter jam to use in one of our holiday flavors. As Adam hacked into the sun-bloated melon with a large soil-crusted machete, its juice streamed out everywhere. The warm melon tasted of sunburned cheeks, warm sidewalks, and sunshine and all the summertime memories of my childhood. We made lemonade watermelon sorbet as soon as we returned to the kitchen.

This sorbet is perfect on a hot summer day, and we like to toss a few black watermelon seeds back in for fun. Makes about 1 quart

Ingredients:

1 small to medium watermelon, preferably with black seeds
1/2 cup fresh lemon juice (from 2 to 3 lemons)
1/2 cup sugar
1/4 cup light com syrup

Instructions:



Cut enough watermelon flesh into 2-inch cubes to make about 4 cups. Remove the seeds (reserve a few black ones to add to the sorbet if you want). Puree the melon in a food processor. Measure out 2 1/2 cups of puree and transfer to a medium bowl. Reserve the rest of the watermelon for another use. Measure out the remaining ingredients.



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