Last week Justin picked out a small yellow watermelon from the Farmer’s Market (a.k.a. a Packer melon). We promptly ate half of it for lunch, and then he searched for ideas of what to do with the other half. He found a recipe online (sorry – he didn’t source it) for a fresh watermelon sorbet. Thankfully, our freezer bucket for the ice cream maker was already in the freezer, nice and solid, and he got busy making the sugar syrup and mix.
He carefully seeded the remaining watermelon, combined it with a cooled sugar syrup, and then poured that into the ice cream maker. Forty-five minutes later we had a lovely lemon-colored but watermelon-flavored slush. Sweet and delicious. We poured it into a freezer-safe bowl and let it harden completely. Tonight we enjoyed the resulting sorbet. It really turned out great. The pale yellow color is really quite deceiving. You fully expect a tart lemon flavor on your tongue, and instead you get summer sweet watermelon.
Plus a little Packers pride. DUM DUM da da da dum GO! PACK! GO!
