Wednesday, August 6, 2008
Confirmed Sorbet Sighting
Earlier when i was talking about watermelon margaritas it suddenly hit me to adapt the recipe to make watermelon sorbet. Over the weekend i tried it out with fabulous results. Chunk and freeze the watermelon, blend it slowly with 1 to 1.5 cups of margarita mixer adding some sugar and salt. There was a lot less liquid in the blender so i had to scrape down more often. It took a while, but eventually i had an entire blender full of chilly pink goodness. If, like me, you simply can't wait to refreeze it, scoop some into a bowl and have at it. However, if you are more of a traditionalist, pour the sorbet into a flat container and put in the freezer overnight. The next day it will be hard as a rock and you use a flat spoon (or in my case a pie server) to scrape or shave off tasty light pink ice that can then be served in a lovely glass - i suggest carnival glass cause it's festive! Or if you are reeeeaaaalllly patient, put the sorbet in the freezer for a few hours to harden up a bit. Using your ice cream scoop or a small cup make individual sorbet scoops on a piece of wax paper and put that in the freezer overnight. The next day you can serve them, or put in individual baggies to pull out whenever you want a scoop or sudden guest arrive. No matter how you serve it, this stuff is delicious and vaguely addictive. I ended up eating it for dinner one night.