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.
- 4 cups watermelon puree
- 1 cup water
- 1 cup sugar
- Tablespoon salt
- 2 ounces liquor (optional)
- 1 egg white or 1 leaf gelatin, bloomed (optional)
- Place all the ingredients in a blender and blend on high for two minutes. Chill and freeze accordingly.