It’s that time of year again when the air here is bone dry and the sun’s rays seem too strong to be real. It’s amazing how much stronger the sun feels here in SoCal compared to my east coast roots. Suffice it to say I’ve gotten much more diligent with my sunscreen regimen! As we start firing up the grill and taking to the backyard I begin to crave fresh, fruity frozen treats. This watermelon sorbet is sweet and satisfying with a tang on the back end from the lime. This sorbet is a little slushier than the roasted apricot and peach sorbet which is still good but sometimes I like to add the top cream from some homemade coconut milk to impart creaminess. This is so so easy there’s no reason not to keep it in stock all summer!
As we were downing this delicious sorbet and sunning ourselves we realized it was time to booze this baby up! Included is the show-stopping watermelon colada recipe we whipped up with this sorbet. Uh-oh another six pack summer coming!!!
- 3 cups pureed seedless watermelon (cut into chunks and process in blender until smooth)
- juice of 2 limes
- ½ cup sugar (consider using less if the watermelon is very sweet)
- ¼ cup light corn or tapioca syrup
- ¼-1/2 cup coconut milk top cream (optional but awesome)
- 1-1/2 cups coconut milk (first press if using homemade)
- 1-1/2 cup equivalent of watermelon sorbet OR frozen watermelon chunks and juice of one lime
- 4 frozen strawberries (plus extra to use as ice cubes)
- ½ teaspoon ground ginger
- 3 shots of tequila
- Bring lime juice, sugar, syrup, and ½ cup watermelon puree to a boil and stir to dissolve sugar. Remove from heat.
- Blitz remaining watermelon puree with coconut cream in blender. Whisk hot mixture in and chill until cold.
- Spin mixture in ice cream maker for 10-15 minutes.
- Blitz all ingredients in blender, pour into glasses and plop a few frozen strawberries in as ice cubes.
food photographer, food photography, los angeles, crystal cartier
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