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I am not sure how many recipes I have published in the past four years of running this site, but I know it is a lot. Yet somehow, I still have several, long-loved favorites that I have yet to be shared.
That is not because they are some sort of secret family heirloom that can only be passed on through whispers. (In fact, many of my frequently-made recipes are outsourced feats of genius.) It is simply because I have made them so many times that they have become my comfort recipes and sadly, are so familiar that I often forget how wonderful they truly are.
These "comfort recipes" are what I turn to when I am tired of testing, shooting, and doing ridiculous amounts of dishes.
That's not to say that many of the recipes I have shared on this site have not become "comfort recipes." But there is something unmistakably refreshing about borrowing from another man's inspiration after a long day of creativity.
This sorbet is one of my comfort recipes. It is embarrassingly easy, it makes a huge amount (which is great for large crowds or hungry ladies with no willpower), and it is so refreshing on a hot Saturday afternoon. It also makes a fine breakfast. I speak from experience. Lots of experience.
My Aunt Meredith passed it onto me ages ago and it quickly fell into my rotation of easy Summer recipes, along with this summer vegetable pasta.
Let's begin. When it comes to desserts that are pink and frozen, there is no time to waste.
I think you might be excited to know that this sorbet is made in your blender!! I always love when I can make an entire recipe in the blender. It's so satisfying.
Of course, you will have to pull out a saucepan to make a batch of simple syrup, but we can handle that, right? Right.
While making this recipe I realized that I am the world's worst watermelon-cutter. Such a mess. Uneven cubes, sticky juice on my feet (how?)...ugh. I know it's awful, but I am really all over the idea of square watermelons.
Thankfully, those of us with no melon-cutting skills whatsoever can hide our shame because, all of this watermelon will go into the blender along with simple syrup and some pink lemonade - for a bit of acidity.
Simple syrup is just a heated mixture of water and sugar. I like to keep a jar of it in my refrigerator at all times, for iced coffee.
After the blended melon mixture has chilled and been churned in your ice cream maker, you will have an overabundance of fresh, hot pink sorbet, just begging for you to grab a spoonful every time you pass through the kitchen.
You'll notice that the sorbet in these glasses is not nearly as firm as it is pictured in the ice cream scoop above. That's because I actually prefer to eat mine when it has not fully set up. Depending on your make and model, your sorbet may come out of the ice cream maker looking more on the slushy side, or what I like to call "soft-serve sorbet." You are supposed to place it in containers and allow it to set up for a couple of hours before serving. But...it's my sorbet and I happen to have no patience and a great propensity for brain-freezes. So, the slushy version is what I like best.
This color makes me really happy. Let this be your new comfort recipe, and save the leftovers for breakfast. No regrets.
recipe adapted from Taste of Home / makes about 3 quarts
- 8 cups seedless watermelon, cut into 1-inch cubes
- 2 cups granulated sugar
- 4 cups water
- 1 1/2 cups pink lemonade
- fresh mint, optional
In a large, heavy-bottomed saucepan, combine water and sugar. Place over medium-high heat and cook, stirring often, until the sugar is dissolved. Allow to cool completely.
Place watermelon cubes in the base of your blender and blend until completely pureed. Transfer to a large bowl or pitcher and stir in the cooled syrup and pink lemonade. Cover and refrigerate until chilled.
Prepare in your ice cream maker according to the manufacturer’s directions. Transfer to sealed containers and freeze until firm. Serve with fresh mint, if desired. Enjoy!
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