I’m not really up for diving into my old comfort foods. A lot of that is garbage on more levels than just the ingredients, so I struggled to come up with something to convert.
Cranberry sorbet was my first impulse, but not only did I not have cranberries, I’m sick of grocery shopping (been doing it a lot as part of SexyShred) and I knew the honey/water syrup would be pretty hard to get right. Hell, I hadn’t perfected it with sugar in a way that didn’t require almost a full cup of sugar. Which is gross.
Protip: Splenda is also gross in cranberry sorbet. Sugar/splenda mix, too. I’ve tried all sorts of mess.
- 1 cup water
- 1/3 cup raw honey
- 4-5 cups of watermelon, cut into chunks and seeds removed
- 2-3 tablespoons of lemon juice
- Ice cream maker (I don’t like icy sorbets!)
- Gently boil the water and honey in a saucepan for about 5 minutes. The honey should be well distributed into the water.
- Blitz the watermelon in a blender until it’s smooth, then strain out 2 cups of juice.
- Mix the watermelon juice into the syrup, and (if the mixture is still warmer than room temperature) refrigerate for maybe an hour. It doesn’t need to start cold, but you don’t want to defrost the ice cream maker too quickly. Room temp is fine.
- Prep your ice cream maker, then follow its directions for the standard process of freezing cold drinks or ice creams.
Et voila. Simple, refreshing watermelon sorbet.