watermelonsorbet

Watermelon Sorbet

All the Fun Without Spittin’ Seeds

Summer in NYC is marked by the presence of the hallowed italian ice trucks (or up in Spanish Harlem and the Bronx, the Coco Helado cart).  Lemon, cherry, watermelon and the ever descriptive “rainbow” flavor are doled out into paper cups that are then eaten without a spoon – it’s a one-handed treat that is meant to be enjoyed on the run.  The ices are a revelation, especially in the oppressively warm summer temps in the concrete jungle.  How could you not be a fan?

This sorbet is an absolute delight that celebrates the joy of the season – fresh watermelon.  The sticky pulp is heightened by zesty limes, with just a bit of grenadine and cherry to enhance its bright pink color.  As much as I’d love to simply tuck into a little paper cup of this stuff, I usually make it by the quart and for some crazy reason, it disappears just like that!  Who woulda thunk it?

As with the Berry Lemonade Sorbet, you can make this in an ice cream maker or simply freeze into a granita.  It’s the exact same process – rather than pour the watermelon puree into the ice cream maker, pour the liquid into a 13×9 baking pan.  Place in the freezer and on 20 minute intervals, scrape up the ice crystals that form with a spoon.  Keep on doing this until the entire mixture is icy and a gorgeous garnet color.  Transfer to a plastic quart container until ready to serve.

You can eat this as it is, or for a boozy treat, spike your watermelon sorbet with a drizzle of melon vodka or rum.  Good times!

Watermelon Sorbet

1/2 c. of water
1 c. of sugar
zest of 2 limes
juice of 3 limes
5 c. of seedless watermelon
1 tbs. of grenadine
6 bing cherries, halved and pitted

In a small saucepan, bring the 1/2 c. of water and 1 c. of sugar to a boil.  Stir to make sure that all the sugar has dissolved and then strain into a tupperware.  Chill in the fridge.

To a blender, add the sugar/water mixture, the lime zest and juice, grenadine, cherries and watermelon.  Blend until smooth.  Strain mixture into a bowl, pressing on the solids to get all of the pulp through and leaving just the coarse bits and the seeds.  Cool mixture and then pour into an ice cream maker, following the manufacturer’s instructions.