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
Ingredients
- 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)
Instructions
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Place all the ingredients in a blender and blend on high for two minutes. Chill and freeze accordingly.
