Sorbet is a light and refreshing dessert for these long summer days, and the good news is ripe, sweet fruit is plentiful and cheap!
Those of us living in China know how hard it is to find quality ice-cream that is not green-bean flavored (though it has mysteriously grown on me in the past few years living here!) and making some sorbet at home is a great option!
I saw this recipe on the New York Times and it was quick and easy to make:
I bought a deliciously ripe, red, juicy watermelon, halved it, seeded it, and put it through a blender. I put this blended watermelon pulp in the freezer for about 40min before putting it in my ice-cream machine. Although the watermelon was sweet enough that sugar was unnecessary, I added about one tablespoon of honey to the mix since I remember hearing from Jamie Oliver that it stops the larger ice-crystals from forming.
The result was a very refreshing and low-calorie summer treat!
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| Scrumptious summer watermelon made a delicious sorbet! |
Those of us living in China know how hard it is to find quality ice-cream that is not green-bean flavored (though it has mysteriously grown on me in the past few years living here!) and making some sorbet at home is a great option!
I saw this recipe on the New York Times and it was quick and easy to make:
I bought a deliciously ripe, red, juicy watermelon, halved it, seeded it, and put it through a blender. I put this blended watermelon pulp in the freezer for about 40min before putting it in my ice-cream machine. Although the watermelon was sweet enough that sugar was unnecessary, I added about one tablespoon of honey to the mix since I remember hearing from Jamie Oliver that it stops the larger ice-crystals from forming.
The result was a very refreshing and low-calorie summer treat!
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