Today is set to be another August day in Mississippi. Therefore, we will be having something easy, breezy and on the cool side for supper tonight. More on this coming. Let’s start with the watermelon sorbet.
What with the niece’s wedding and Miss M’s Baby Bunny and whatnot I did not plant watermelon this year. But fortunately Mr. Big Food had the foresight to plan for my deficiency– he spit watermelon seeds into the garden last fall. So this year we’ve had at least 6 or 8 delicious heirloom “Sugar Baby” watermelons!
I looked on the World Wide Web, and also in our ice cream freezer recipe book, and cobbled together what I thought would make a good sorbet.
First a simple syrup of 3/4C water, 3/4C sugar, a few springs of fresh mint, and a Tbsp of grenadine.
Then 2 1/2 lbs. of cut up watermelon. Puree in the food processor.
NOTE! All of the recipes I looked at either explicitly stated or assumed the use of those new fancy pants seedless watermelons. PEOPLE WAKE UP! You cannot spit seeds into the garden if there are no seeds. If there are no seeds you do not get volunteer watermelon. If there are no volunteer watermelon you cannot just willy nilly decide to have watermelon sorbet for supper in August in Mississippi.
I used our handy dandy food mill to separate the seeds from the pulp.