Hello friends! It's been awhile. It's also been a pretty crazy year. We have been busy bees around here.
I ran my first half marathon. C played on a successful baby soccer team. And we had two graduations: I finished my masters and C finished VPK. Not pictured: the ridiculous and expensive and unnecessary hospitalizations (one each for me and the husband), the Teacher of the Year award I won, and my husband's pie for running a 5K in under 20 minutes. He's inhuman.
But none of that is food-related-- and that's why you're here. So: watermelon sorbet. It's very sweet-- sweeter than I imagined-- and also pretty low-calorie (about 88 calories for half a cup). In a shocking turn of events, it actually tastes like watermelon-- and not the fake watermelon, either. Like a super cold watermelon that's been sitting in the fridge for a long time. It's easy to put together too, which is nice. I definitely recommend it for these hot summer nights-- and I bet it would be excellent for the 4th!
(From David Lebovitz's The Perfect Scoop)
3 cups watermelon "juice"
1/2 cup sugar
Pinch of salt
1 Tbsp freshly squeezed lime juice
Watermelon juice: Remove watermelon flesh from rind and remove seeds. Chop and purée approximately 3 cups of watermelon in a food processor. This should give you about 3 cups of "juice". Remove any hard chunks of runs that may be in the juice.
In a small saucepan over medium heat, heat about 1/2 cup of the juice, the sugar, and the salt. Stir until sugar is dissolved. Remove from the heat and stir the sugared juice into the remaining 2 1/2 cups of watermelon juice. Mix in lime juice.
Cover and chill thoroughly; freeze in your ice cream maker according to manufacturer's instructions.