I know that this upcoming Fourth of July isn’t going to be like anything we’ve grown used to in terms of celebrations here in the States. Large cookouts/BBQs, packed pool parties, busy beach days, and crowded fireworks displays are pretty much cancelled this year in states that are taking the COVID-19 pandemic seriously- but that doesn’t mean we can’t make the best of it.
I’m still going to grill some delicious food, spend some time at the beach (away from other people, of course)– and enjoy one of the easiest Summertime desserts I think I’ve ever prepared.
If you’ve got a watermelon and you can be patient for a few hours- you’re about to be amazed.
WHAT YOU’LL NEED:
- 1 ripe medium watermelon, peeled, cubed and seeded
WHAT YOU’LL DO:
1. Arrange the watermelon cubes in an even layer on a baking sheet. Transfer the baking sheet to the freezer and freeze until the watermelon is solid, about 2 hours.
2. Working in batches, transfer the watermelon cubes to a blender or food processor and puree until smooth.
3. Divide the puree among two loaf pans (or put it all in one deep baking dish), packing it down as you add more on top.
4. Transfer the pans to the freezer. Freeze until the sorbet is scoopable, 1 to 2 hours more. To serve, scoop the sorbet into dishes and eat immediately.
How easy was that, right? And it tastes sweet and refreshing all on it’s own or scooped over some freshly grilled pineapple with homemade whipped cream (don’t knock it ’til you try it. Pineapple on pizzas is an abomination- but grilled pineapple slices? Divine!)
Maybe I’ll just share a grilled pineapple recipe next time to really drive my point home.
Enjoy the long weekend, everyone! Stay safe out there!