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