This summer, making ice cream has become to me what pie baking is in the winter. I don't always succeed, but it is an absolute necessity. Also, like pie, the sugary bastard has a way of sticking around a little longer than it is welcome if you know what I mean. If you don't know what I mean.... I mean on my ass. Ugh. So, today, rather than painfully putting the delicious strawberry-buttermilk ice cream that I was about to make directly into the freezer with out any guilty spoonfuls, I decided to try something a little different and lot healthier.
*please note that when I say healthy.... I am talking in relative terms here. There is still sugar in this recipe. I am not God.
4 1/2 cups of watermelon puree
1/2 cup sugar
2 tablespoons lime juice
Puree the watermelon. Cut watermelon into chunks, put it in a blender and turn the blender on. That is all you do. If you are feeling crazy, make some extra. It's juice and it's delicious. If you're feeling like I usually do on a saturday... make a cocktail with it. Back to the sorbet......
In a small saucepan, bring ½ cup watermelon puree and the sugar to a simmer and remove it from the heat. Add the lime juice and zest and allow the mixture to cool for 20 minutes. Add the 4 cups fresh watermelon puree to the melon-lime mixture, and then freeze in an ice cream maker according to the manufacturer’s instructions.
You can also pour the watermelon mixture into a shallow metal pan and freeze until ice crystals form around the edges, about 30 minutes. Stir the ice crystals into the center of the pan and return to the freezer; repeat every 20 minutes until all the liquid is frozen.
**Next time I make this (which will probably be this afternoon because I am a fat kid) I will most definitely add fresh mint into the sorbet, not just on top. When you puree the watermelon in the blender, add a few springs of mint for ann extra refreshing treat!