I’d love to unequivocally call this a watermelon sorbet, but the truth is that it isn’t, really. Sorbets are smooth and sort of creamy, despite the total lack of cream. This is because of all the sugar content – so, sorbets, though they are generally fat-free, aren’t necessarily what you would call health food.
I wanted something frozen, but didn’t want to add a lot of sugar, so I decided to start here, at watermelon, with a fruit that has plenty of water, so it was already a freezable consistency without having to add water, and thus dilute the flavor. I hoped that using a much smaller amount of sugar would help to offset the very icy texture, but it didn’t really. It was still fine to eat after only a couple of hours of freezing. Longer than that and it really freezes hard as a rock.
Generally speaking, sorbets also freeze with a better texture if you add a tablespoon or so of alcohol, say vodka – if you can get an infused vodka that matches the flavor of your sorbet, so much the better. I forgot to put any in, so I can’t say what the effect would have been.
Watermelon Ice (makes about 1 quart)
- 1 small seedless watermelon (not the tiny ones; those you might need two of), cubed and then pureed
- 1/2 c. honey
- 1/4 c. water
- Heat the honey briefly in the microwave and whisk in water until combined.
- Add honey-water mixture to watermelon and mix thoroughly.
- Chill in the refrigerator for 30-60 minutes.
- Freeze in ice cream maker OR if you do not have an ice cream maker, pour into a glass or metal baking dish and freeze, stirring with a fork every 30 minutes or so, until frozen.