Watermelon Sorbet

My husband is a lover of all things watermelon.  We’ve already purchased two watermelons this week, and while I do love watermelon, I felt the need to change it up a bit.  And I feel like you can’t go wrong with the watermelon, sugar, frozen, summer deliciousness combo.

And turns out— you can’t!

It’s been hot here in Orange County. As in it’s reached the 90′s, and I’ve kept my air conditioner on.  You know, for the baby.  But when I do get outside in the early morning or early evening, and Chip and I go running, my playlist on my ipod is something to envy.  I’ve got a little Hanson, Matt Wertz, John Mayer, Michael Jackson, and Tyrone Wells, to name a few.  And my power song is nothing other than Justin Beiber.

It’s getting crazy up in ‘errrr!

So make this.  And you can use your ice cream maker if you so desire, or you could pour the mixture directly into popsicle molds! This is flaky and more like a shaved ice, and I would recommend putting it over ice cream. Because Watermelon is diverse like that. BBQs, ice cream bowls, popsicles, margaritas…the list goes on!

Watermelon FTW!

(Recipe adapted from David Lebovitz)

Ingredients:

3 cups watermelon juice

1/2 cup sugar

1 tablespoon fresh squeezed lemon juice

pinch of salt

Directions:

Cut watermelon from rind place in food processor or blender. Puree until there are no more chunks and the watermelon is in a liquid state. We had a large watermelon, about 5 pounds and I used half of it. Put 1/2 cup of the watermelon juice along with the sugar and pinch of salt into pan over medium heat, stirring constantly until sugar is dissolved. Stir into the other 2 1/2 cups of watermelon juice and add the fresh squeezed lemon juice. Let cool completely and pour into ice cream machine that has been frozen according to manufacturer's instructions. Churn for 25-30 minutes. Place in an airtight container overnight and remove from freezer 5-10 minutes before serving. Or, skip the churning step and pour mixture into popsicle molds! Enjoy!