Posts Tagged 'sorbet'

Watermelon Sorbetto

Watermelon Sorbetto

With the coming of summer, I’ve been tempted by all the various melons at the farmer’s market. It’s hard for me to resist those juicy orbs.

Unfortunately, I have the distinct tendency to bring a newly purchased melon home, put it in the refrigerator, and then promptly forget to eat it. Normally, discovering that I had some form of melon that I didn’t know I had (well, not too long after I bought it), isn’t a bad thing but I still have to figure out what to do with it.

I usually intend to chop it up and take it with me to work for breakfast. My problem is that at night, I’ll tell myself I’ll cut it up in the morning. And in the morning, I don’t feel like cutting it up in my half-awake state and that I’ll cut it up that night for the next day. Rinse, repeat, ad nauseum, and I wind up with the forgotten melon.

I finally had enough of the watermelon accusingly staring me in the face every time I opened the refrigerator and decided to do something about it. Hence, watermelon sorbetto.

This isn’t actually the first time I made a watermelon sorbet. I tried one sometime last year (I don’t remember what recipe I used) but I don’t remember being impressed by it. I think it might have been a texture issue. I find that texture is very important in frozen desserts so I made sure to strain the watermelon purée which made for a very smooth sorbet.

The sorbet ended up tasting more like watermelon than eating the watermelon straight did (which was good as I realized the watermelon was much closer to tasteless than I like). The mini-chocolate chips add a nice contrast to the sorbet as well as looking like seeds. Be aware that the sorbet freezes very hard and needs to be allowed to soften for several minutes before eating (or you may break your spoon).

Watermelon

Watermelon Sorbetto
Adapted from Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

3 lbs. watermelon, seeded and cubed
1/2 cup sugar
pinch of salt
1 tbsp lime juice
2 tbsp vodka
2 tbsp mini chocolate chips

  1. Purée the watermelon in a food processor or blender. Run the watermelon purée through a fine mesh strainer. Measure out 3 cups of watermelon juice.
  2. In a small saucepan, heat approximately 1/2 cup of the watermelon juice along with the sugar and salt until the sugar has thoroughly dissolved. Remove from the heat.
  3. Combine the watermelon juice in the saucepan with the other watermelon juice and place in a medium sized bowl. Stir in the lime juice and vodka.
  4. Chill the mixture thoroughly in the refrigerator.
  5. Freeze in an ice cream maker according to the manufacturer’s directions. During the last minute of freezing, pour in the chocolate chips.
  6. Remove from the ice cream maker’s bowl and place in a container. Place the container in the freezer to finish freezing.
  7. Several minutes before eating, remove from the freezer.

Makes about 1 quart

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Meyer Lemon Sorbet

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I realize it’s a bit strange to make sorbet in the middle of winter. But this is southern California and cold is a very relative concept around here (it was actually the recent rain that was bothering me).

However, winter also is lemon season (the fruit schedule from the farmer’s market claims that lemons are year round but I only see them in winter). I actually missed Meyer lemons the first time they appeared at the farmer’s market as I thought I had a bunch of lemons at home that were given to me by a coworker (turned out they were actually limes).

Angela and I were showing a friend of her family’s around and we went to Huntington Beach. It just so happened that they were having a farmer’s market that day and there was a vendor selling Meyer lemons. Given that I had passed them up the first time, I decided to snap them up while they were around.

Neither of us had had Meyer lemons before. They don’t really grow on the east coast (where ultimately we are from). I had, however, heard of their near-mythical flavor which is what drew me to them. It doesn’t hurt that Angela loves lemons.

While there are other lemon vehicles out there, none are quite as pure as sorbet. Plus I had a recipe for Meyer lemon sorbet. The sorbet is almost full proof to make. My only problem was I didn’t have quite enough for a full recipe.

The sorbet was quite good. I find the less bitter flavor of Meyer lemons to be significantly better than Eureka lemons. It was a cleaner flavor.

Angela thought that it could use to be a bit sweeter so you may want to add additional sugar in the future (and you think that’s a recipe note but it’s really a note to myself). I also think I’d replace the vodka with Limoncello next time.

And some kind soul left some home grown Meyer lemons in the kitchen area at work. I may have taken a few more than my fair share but I’ll put them to good use.

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Meyer Lemon Sorbet
Adapted from Room for Dessert
1 2/3 cup water
1/2 cup sugar
zest of 1 Meyer lemon
2/3 cup Meyer lemon juice (about 6 lemons)
1 tbsp vodka

  1. Place the water, sugar, and lemon zest in a small sauce pan. Stir over medium heat until the sugar has completely dissolved. Cool to room temperature.
  2. Stir in the lemon juice and vodka into the water mixture. Chill the mixture thoroughly in the refrigerator. Strain the mixture through a sieve and freeze in an ice cream maker according to the manufacturer’s instructions. Place in the freezer until ready to serve.

Makes about 3 cups.