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
Author: Joe the Baker
  • 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)
  1. Place all the ingredients in a blender and blend on high for two minutes. Chill and freeze accordingly.

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