Monday, May 16, 2011

Doughmesstic Guest Post...Watermelon Sorbet

I am so excited to have Susan from She’s Becoming Doughmesstic guest posting.  She’s another blogger I discovered very soon after I began blogging.  Among being a extremely  talented baker and cake decorator, she makes some pretty fabulous savory dishes, too.  She is a mom to Seven, wife to Jon, and all around pretty fabulous.  And if that wasn’t enough, she’s planning an amazing sounding party this weekend for BlogHer Food – the RockHer Blogger Bash.  I’m beyond jealous that I won’t be there.  I’m sure you’ll love what she has to share with you today.

Thanks for having me, Jen! Hope you are enjoying your time away!


Now, readers, tell me this doesn’t look exactly like a fresh watermelon.  Don’t you want to just dig right in?

Well, it’s not.

Not just a watermelon.  It’s the rind, filled full of watermelon sorbet and chocolate chips.  It’s incredible, and delicious, and let me tell you – it impresses the heck out of dinner guests when you pull this bad boy out of the freezer.

Shh – you don’t have to tell anyone how simple it is.  Nor do you have to tell them it wasn’t your idea in the first place.  Just smile, and nod, and revel in the glory of all those compliments.

Watermelon Sorbet

5 cups pureed watermelonimage
1 cup sugar
3/4 cups water
3 Tbsp Lemon Juice
3 Tbsp-1/2 cup Midori Liquor (your choice!)
1/4 tsp. sea salt

To make syrup, heat water and sugar until sugar dissolves. Place in refrigerator while you make puree.

Cut medium to large watermelon in half, wrap and chill one half of melon for another use. Scoop melon away from rind, taking care to save the rind as you will need it later. Chop and deseed watermelon, then place in blender. Puree the watermelon until you have approximately 5 cups. Add chilled syrup, Midori, lemon juice and salt. Add or subtract to taste. Bear in mind, watermelon puree does not have a lot of flavor, so use your judgment.

Add to ice cream machine and follow manufacturers instructions.

Once complete, remove from machine an scoop into reserved rind, adding mini semisweet chips as you go. Trim excess rind if sorbet does not fill it entirely. Cover and place in freezer at least 5 hours or overnight to set. Because of the Midori, the slush may not freeze solid. When ready to serve, remove from freezer and slice pieces, or, serve with an ice cream scoop if preferred or too slushy.

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