Watermelon sorbet

[redbird]

I made watermelon sorbet last night. It's not perfect, but it's good. The main flaw is that it froze a bit harder than I hoped, harder than commercial sorbet, and thus needs to be scraped rather than scooped, even after having a few minutes to soften. But it is tasty, and it is watermelon, and I'm glad to have it.

This goes back to my basic theory that I'm not going to use the ice cream maker for flavors I can buy: it's too much trouble, and not that economical (even if I don't count my time spent). This theory is part of why I hadn't used the ice cream maker in a few months. But I had most of a (not too huge) watermelon, and that's a lot for two people.

So. Watermelon, with the seeds removed, broken into small bits and then pureed (I used a hand mixer, because I don't have a blender). A bit under a quart. Simple syrup (one cup of sugar, 1/2 cup water). Juice of one lime. Mix well. Put in ice cream maker. When the paddle stopped rotating, I scooped it out into two containers (with more sorbet-ish-looking solid in one, and more liquid in the other), stopping to taste a bit before bedtime. That was enough to have me optimistic about the results, and a bit relieved; the only previous attempt at sorbet had been a complete failure.

Comments

[papersky.livejournal.com]

If you put a tablespoon of vodka, or apple brandy or whisky or whatever into the sorbet, you get a very slight taste of it (probably too much for Adrian) and the sorbet scoops, at least it scoops better. I got this hint from the Ben & Jerry icecream recipe book, and it does work.