Watermelon Sorbet

I do this all the time, I don't think I will ever learn.

I'll be perusing the grocery store aisles when suddenly, looky-looky, they have watermelons on sale, any size, all for the same price. Did you read that? One price, any size.

Of course, I get giddy, I want to get the most bang for my buck. So you'll find me, nearly falling in, as I lean into the huge containers that hold the watermelons, scoping out the largest watermelon that is available. I'll be shuffling huge melons around until I find the biggest one, all the while, my children chanting, "that one Mom, that one is the BIGGEST" with my back muscles starting to spasm. I then hoist this big beast into my cart, strategically placing it so that it doesn't roll around and then notice the large smears of dirt left on the chest of my shirt. Sure, I'm look crazed to others, as I'm beating my chest clean like Tarzan of the Supermarket Jungle, but, no worries, it's all worth it. At least I think it's worth it at the time.

Day 1, we are gorging on watermelon, so excited by the taste and we eat as much as we want. You sneak pieces here and there throughout the day, even though you ate plenty already that by the end of the night, your belly is busting and your bladder is replenishing just after emptying it. It also tends to happen that I buy these humungo watermelons when I have absolutely no one stopping by my house. No one to share slices with leaves us so very done with watermelon by day 2 or 3. Done, done, done.

But I have found one solution to my watermelon woes. Sorbet! YAY! And it's very tasty. Great way to use up that huge watermelon!

This, of course, does not teach me to stop buying large watermelons in the first place, but I think I kinda like the thrill of the supermarket hunt.

Meet you at the watermelon bin. Just remember, I call dibs.

...

Watermelon Sorbet
makes 1 liter

3 cups pureed watermelon (I used a food processor to puree)
1/2 cup sugar
pinch salt
1 tbsp lime juice
1-2 tablespoons vodka, optional

Heat 1/2 cup of the pureed watermelon juice with 1/2 cup of sugar in a pan, stirring often, to dissolve the sugar. Remove from heat.

Stir in the remaining pureed watermelon, lime juice and vodka.

Let cool in the refrigerator for at least one hour. Mix in a ice cream maker, according to manufacturer's instructions. Pour into a shallow rectangular dish and place in the freezer until fully frozen.

Recipe adapted from: Watermelon Sorbetto, The Perfect Scoop.