Tuesday, May 31

Watermelon Mint Sorbet


And if that doesn't make you feel like listening to this song and then losing the next 2 hours of your life in a '90's music induced dance-partying trip down memory lane, then finally join us in this century listening to this song, I don't know what will. You my friend, are welcome.

Oh no, mission diversion!

Cool, crisp, refreshing!

I am very excited about this weather. It was warming up a bit before I went away to Colorado (It was amazing, thanks for asking. Whitewater rafting, hiking, delicious food and beer, Red Rocks and a few dance parties sprinkled in between; can't beat it) but the air was still pretty crisp out there, despite being absolutely gorgeous and sunny. So to return to 95 degree weather is quite the system shock. Summer is officially on the scene ladies and gents, and it's here to stay! At least until something cooler comes around and shows it up. (Teeheehee!) So let's enjoy it while we can. Jagger Maystig sure is: 

What baby pool?
(This is not to eat)

One of my favorite things about summer (or really, life in general) is ice cream. Some of the best days growing up were those when my family would ride our bikes to the ice cream shop or days when we were on the go and mom would let us get ice cream for lunch rather than fast food (yea, that happened, my mom is da best!). Fond memories. My poor little brother was lactose intolerant growing up, so we also always had some sorbet on hand for him. (He would sneak dairy though, as though we didn't all find out eventually anyway.)

So, I've always also loved a good sorbet. This watermelon and mint sorbet is great for hot summer days. It's light, crisp and refreshing. It's cooling and won't weigh you down. You can also control the amount of sugar you add for a healthier frosty treat. You can actually make it without an ice cream machine, which is great for anyone (like me!!) who doesn't. You will just need a blender or food processor. 

Sountrack: The XX - XX

Use seedless, it's much easier!

Watermelon Mint Sorbet

1/2 medium watermelon (or double the recipe, but you will end up with a lot. This way you can enjoy some fresh as well! )
1/4 c. simple syrup (it's simple! this can be adjusted to taste)
4 sprigs of fresh mint (just the leaves!) or about 1/4 c.
zest of 1 lemon
juice of 1/2 the lemon (then use the other half to have some water!)

Remove the rinds and cut the watermelon into cubes. Combine all ingredients in a food processor or blender (or in a bowl and use a hand blender) and blend/chop until liquid. Make sure to get all of the chunks of watermelon.

Pour liquid into an airtight container (or ice cream machine if you have one! If you do, lucky you can skip the rest!). Freeze the liquid for 2-4 hours, then process again. Freeze for another few hours and repeat. This will make sure that everything is evenly distributed. Before serving, process again for an even smoother sorbet.

Fresh summa ingredients!

The colors Duke, the colors!

Doesn't look so appetizing at this point...

Check out that frozen food selection: popsicles, Phillies ice cream
(aka graham slam aka best ice cream eva), Ellio's (oh yea!)

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