Once upon a time there was... Watermelon Sherbet

Technically, it's still summer. We realize that school has started and leaves are starting to fall in some places, but it's still summer for another 2 weeks... That means you still have time to make this sherbet! You can still find juicy watermelons in the grocery store and the weather is warm enough to crave an ice cold treat - but only for a few more weeks!

We slightly adapted this recipe from the Norfolk Examiner, who adapted it from Cook's Illustrated.

ingredients

3/4 c sugar

1/8 tsp salt

1 Tbsp lime juice

2 1/4 c watermelon juice (1/4 of a seedless watermelon)

2/3 c heavy cream

2 Tbsp watermelon vodka (optional)

a bunch of red food coloring (optional)

instructions

1. Make the watermelon juice. Puree your watermelon in a food processor.

Strain the puree through a mesh sieve to collect the juice.

Add the vodka to the melon juice.

Cal's tip: This is optional. We're not really sure why you wouldn't add it.... But the alcohol will not be cooked and it's so little you won't really be able to taste it. Its basic purpose is to help the sherbet to freeze nicer.

2. Combine sugar, salt, and lime juice in your processor. Pulse until it looks like wet sand.

3. With the processor running, pour the watermelon juice in. Process until the sugar is dissolved (about a minute).

4. More straining. Strain the liquid through the sieve again.

5. Put in a covered bowl in the freezer for one hour. Meanwhile chill a bowl and whisk in the fridge.

Cal's note: At this time, you are not turning it into sherbet. This is just like a pre-freeze. It is very important to not forget about it, or go run errands at this time. You do not want to come back to frozen watermelon juice.

6. Now that your watermelon juice is cold-but-not-frozen, prepare the creamy part. Cal's tip: Before starting this step, make sure your ice cream maker is set up. Things move quickly now.

In the chilled bowl, whisk the cream until it is just forming soft peaks.

7. Slowly pour the watermelon juice into the cream, while still whisking. Add a bunch of food coloring, depending on how pink/red you want it to look. We added a lot....

8. Pour into an ice cream maker, and follow your maker's instructions. Churn for about 30 minutes. It should have the consistency of soft ice cream.

Add more food color if you want; we did.

9. When it's done, pour it into a container, cover, and freeze. Chill at least 3 hours, but preferably overnight, before serving.

This sherbet is a lot like the one at Friendly's, which we love. It's so smooth and creamy!

Now hurry and go make some while it's still summer!

Moo!