Elizabeth and liZ are two girls who married brothers and ended up with the exact same name...Elizabeth Evans. Aside from sharing a name they are both the same age, stay at home moms to the same number of children, and former school teachers. They blog daily together over at Simple Simon and Company where they share their love for sewing, DIY projects, and the art of homemaking.
One of our family's favorite summer treats is watermelon sorbet. I love it most because it's simple, but still lovely to look at and so refreshing in the summer. I even store some in the freezer to pull out for a hot summer evening or to be ready at a moment's notice for a special dessert. I learned this recipe while I was a college student living in southern Portugal for a time. One hot summer evening we had the most wonderful meal of grilled seafood, spicy tomato, arugula salad, and this lovely watermelon sorbet for dessert.
I asked our host for the recipe when the meal was over, and she took me back into the kitchen to make a second helping. What luck! It was one of the simplest meals I've ever eaten, but one that I still dream about years later. Since then, that watermelon sorbet has been a staple at my house. I wish I could remember our sweet host's name (my Portuguese wasn't so great) to give her credit for such a delicious recipe.
Photo: Simple Simon & Company
Serves 4 to 6 (depending on watermelon size)
1/2 ripe seedless watermelon 1 tablespoon fresh lime juice 1-2 tablespoons fine sugar (depending on how sweet your watermelon is) 2-4 tablespoons water Fresh mint
Cut the watermelon into cubes (will be about 4 to 6 cups). Freeze cubed watermelon. I use either a glass bowl covered with plastic wrap if I am in a hurry, or a gallon freezer storage bag for longer storage.
Once the watermelon is completely frozen, you're ready to make the sorbet!
Add water to the bottom of a strong blender. Add the fine sugar, lime juice, and frozen cubed watermelon into blender in that order. Blend until smooth and creamy, about 1 to 2 minutes.