Saturday, August 15, 2009

Das Ist Doch Lecker!

This was kind of an impetuous recipe decision- we had a ripe watermelon and peak-green limes, and decided to strike while the iron was hot, or so they say.

My husband and I both like to have our certain "nocturnal treats"- Chris craves anything ice-cream related or whatever can be termed, "slushy". I, on the other hand, let it be known, am fond of ice cream, but most times, I love to indulge in cookie dough or brownie batter. In my taste buds, both are equal in culinary luxury.

So anywho. We decided to give this a shot: watermelon sorbet with a hint of lime- it is afterall, summer.... Of course we went google- searching for some inspiration and found a few recipes that molded our intentions and here's what we came up with. It worked!

Watermelon Lime Sorbet

1 medium sized watermelon (we saved our sanity and spent extra $ for the seedless kind)
1 cup simple syrup (recipe below)
Zest of one lime
Juice of one lime

Cut off all rind from the watermelon, taking out any seeds that don't belong:), and cube (you should have anywhere between 6-8 cups of cubed melon). Place in blender and puree until smooth. Measure out 4 cups of puree, and strain through a fine-meshed colander. Mix in the lime zest and lime juice, stir to combine. According to your manufacturer's ice cream model, freeze the mixture and store finished sorbet in freezer. Use an ice-cream scoop dipped in hot water to serve out scoops.

Simple Syrup

1 cup water
1 cup sugar

Bring sugar and water to boil in a saucepan, stirring. Let it boil for a few minutes until sugar is dissolved. Pour into a bowl, and let it chill until completely (notice the use of my italics on the word 'completely'- if the syrup is at all warm and you put that into your ice cream freezer, it will not freeze up properly, I warn you..) cool before using in sorbet.

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