I will say, when I see all the great summer fruits that are in season lately, not nearly enough of them have made it onto this blog. Because when I buy cherries or berries or peaches or plums, not surprisingly, I *eat* them. I eat them plain. I don’t bake with them or cook with them or turn them into some other dish. I just (gasp!) eat them.
But when I saw yellow watermelon for the first time this summer, I knew I had to show it off. Which means it had to become part of an actual recipe, and not just cut up into yummy slices. But I had this little voice in my head whispering, “sorbet.”
Because, when you think about it, watermelon sorbet makes perfect sense. Watermelon is already so full of water that it barely even needs to be diluted, and what goes great with watermelon? Sweet glazes and syrups. Puree those up and stick them in your ice cream maker, and you’ve got an excellent sorbet recipe just waiting to be written down.
If you can’t find yellow watermelon, you could definitely use regular pink watermelon in place of the yellow, and the color would still be great.
Yellow Watermelon Sorbet
A 2.5- or 3-pound seedless yellow watermelon
1/4 cup sugar
1/4 cup honey
1 tbsp lemon or lime juice (I used lemon)
Cut all the flesh of the watermelon off of the rind and place the pieces in your food processor. Add sugar, honey and juice and puree until smooth. Place the puree in your ice cream maker and churn according to its instructions, about 20 minutes. Freeze until the sorbet has the consistency you want, and serve.