Guest Post: Watermelon Sorbet
Thank heavens for science, those scientists who could have spent their grant funding musing on the origins of Dark Matter, or observing how stem cells mutate, or calculating equations for quantum computing, but instead, dedicated their research and resources to creating the seedless watermelon. Money well spent, I think.
All the joy of that gorgeous pink fruit, none of the picking around for pips. The pure pleasure of taking great bites without having to worry about an unexpected crunch.
There’s nothing like a slice of ice cold watermelon on a hot day – and now that temperatures have hit the 90s in NYC, pretty much every day has watermelon potential.
Watermelon cubes can be frozen then blended with a splash of orange juice to make the most delicious breakfast smoothie. Or blended with a couple of ice cubes and a splash of rum to make an astonishingly pink frozen daiquiri, and honestly, usually, this is where my watermelon ends up. But it also makes a fabulous sorbet – delicious on top of a tropical fruit salad, or turned into a drink by scooping a ball into a glass and topping up with soda water and a squeeze of lemon – or even some more Campari.
The Campari tip came from my friend Hilary, who is the owner of an outré liquor cabinet. You want to drink maraschino cherry sours? She’s got them. Cointreau and Grand Marnier and Triple Sec? Check. So when she tells me she’s tested out a good range of watermelon / booze combinations and this is the best one, I’m inclined to take her at her word. And I love the sharp sour hit of Campari – usually over ice with soda, so I had it to hand, ready for experimentation. It gives the sorbet a deeper sour citrus note, and if it’s possible, makes it an even prettier pink.
For a very quick sorbet, freeze the melon cubes, then blend with a pinch of sugar and a splash of Campari – serve in a cocktail glass with a teaspoon. But for the real deal:
Making the Sorbet
- Heat 1 cup of the watermelon puree with the sugar, whisking until the sugar dissolves.
- Add the rest of the puree, the lime and the corn syrup and whisk to combine.
- Take the puree off the heat and add the Campari.
- If you have an ice cream maker, pour the mixture in and proceed according to its instructions. Otherwise, pour the mixture into a plastic container and freeze for 4 hours (or overnight).
- Let the frozen mixture stand at room temp for a few minutes to soften slightly, then process (or blend) and freeze again.
Yield: Serves 4.
4 cups watermelon puree (which is about 5 lbs of watermelon blended)
Juice and zest of half a lime
¼ cup sugar
½ cup light corn syrup
2 Tablespoons Campari
1) Heat 1 cup of the watermelon puree with the sugar, whisking until the sugar dissolves.
2) Add the rest of the puree, the lime and the corn syrup and whisk to combine.
3) Take the puree off the heat and add the Campari.
4) If you have an ice cream maker, pour the mixture in and proceed according to its instructions. Otherwise, pour the mixture into a plastic container and freeze for 4 hours (or overnight).
5) Let the frozen mixture stand at room temp for a few minutes to soften slightly, then process (or blend) and freeze again.