Watermelon Sorbet


I have a confession to make… I don’t like watermelon.  I know that it’s sacrilege to dislike such a bright, summery, all-American fruit, but while I love the flavor, I just can’t get past the texture.  Good watermelon is hard to find and the typical grocery store offerings are generally mealy and unappealing.
 

In the restaurant environment, I like to compress watermelon in a chamber vacuum, lending a dense, tuna-like texture.  But at home, where I don’t have all my fancy gadgets, I simply turn mealy watermelon into a luscious and refreshing sorbet.  This recipe is easy, quick, and the perfect remedy for a less-than-perfect fruit.  I will often serve this with other slightly bitter fruits like blackberries or cherries, or even make it sweet/savory with a clean dice of avocado and cactus paddle.  Get creative and embrace the bounty of summer.

Easy Watermelon Sorbet
Yields 12
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Ingredients
  1. 4 cups watermelon puree
  2. 1 cup water
  3. 1 cup sugar
  4. Tablespoon salt
  5. 2 ounces liquor (optional)
  6. 1 egg white or 1 leaf gelatin, bloomed (optional)
Instructions
  1. Place all the ingredients in a blender and blend on high for two minutes. Chill and freeze accordingly.
Joe the Baker http://www.joe-the-baker.com/

About Joe the Baker

Joe the Baker is a classically-trained pastry chef who specializes in French macarons and viennoiserie. He currently sells his delicious confections online, at the Coppell Farmers Market, and at DFW-area gourmet grocers.

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