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Tuesday, August 10, 2010

Frozen Watermelon

Somehow we got more watermelon than we can eat at one time. And we haven't even tried the ones from our garden yet.

Anyway, I decided to make a Watermelon Sorbet. Haven't tasted it yet, but it can't be bad--or more easy.

Watermelon Sorbet

Watermelon Sorbet base ready to
be chilled.
4 cups watermelon, cubed
1/2 cup sugar
2 tablespoons lime juice
  • Blend all ingredients in blender or food processor.
  • Chill mixture for at least an hour in the fridge.
  • Freeze in ice cream maker according to manufacturer's instructions.
  • If you don't have an ice cream maker, you could make a granita by pouring mixture in a rimmed baking dish. Put in freezer for about an hour, then scrape with a fork to break up ice crystals. Return to freezer. Before serving, let sit at room temperature for 10-15 minutes before serving. Scrape again with a fork, then spoon into serving dishes.

I also decided to try to freeze watermelon chunks--essentially turning them into watermelon ice cubes. Cube the melon and set the cubes on a sheet pan (don't let the chunks touch). Freeze. Then, when totally frozen, put chunks in a zipper bag for storage. I don't know if they'll be too hard to eat straight from the freezer (I think so), but you could let them thaw slightly and eat them as a slushy melon. Or buzz them in the blender and add to lemonade or iced tea.

On another topic, here's yet another bowl full of garden bounty. Got a bunch more ground cherries, too. The purple pepper was really a cool color--of course it looses the color when cooked.


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