I’m really not that much of a fan of the summer. The 100 degree weather with humidity is no fun….at all. However, I’m a big fan of warm weather produce. Louisiana strawberry season is coming to a close (boo), but watermelon season is just gearing up. I had a flat of strawberries in the fridge, and really wanted to make a sorbet out of the berries again. I was flipping through my cookbooks, and came across this recipe in John Besh’s “My New Orleans” cookbook, and thought that watermelon + strawberry = match made in heaven. It just so happened that we had a seedless watermelon that needed to be cut into as well, so it was recipe fate. This sorbet needed to be made.
By the way, if you’re ever in the market for a good, solid New Orleans cookbook, I’m a big fan of Besh’s cookbook. There’s quite a few recipes in there (for pretty much any classic New Orleans dish), and it’s a gorgeous cookbook that could double as a coffee table book. (Also, John Besh has no earthly idea who I am…just wanted to gush about this book…)
Anyway, sorbet is one of the easier recipes for an ice cream machine. Seriously…it’s just pureed fruit, sugar and some citrus mixed together. Nothing fancy…nothing to cook, and yet, it’s incredibly perfect. Refreshing…cooling…and sweet!
Watermelon Strawberry Sorbet
Source: My New Orleans
- 1 pint fresh strawberries, hulled
- 1 cup diced, seeded watermelon
- 1 tsp. freshly squeezed lemon juice
- 1/2 cup granulated sugar
- Place all of the ingredients in a blender, and blend everything until smooth and well-blended.
- Add the sorbet mixture to the bowl of an ice cream maker, and make the sorbet according to the manufacturer’s instructions (mine mixed for 30 minutes).
- Enjoy immediately or place in the freezer for a couple of hours, until hardened.