Alright, let me start with a couple of disclaimers...1) I am an impatient cook, so I like recipes that are easy and terrifically yummy. 2) My least fave part of cooking is the veggie and fruit prep.
So, it will come as no surprise to you that making watermelon sorbet was somewhat frustrating. First of all, the fruit is huge! Secondly, it is messy...but the final result was unbelievably yummy!
But, there are some things you can do that will make it an easier process. Start by prepping the watermelon in a planned way, not in a "we are at a picnic, let's just get a spoon and dive in" way. Check out my prep tips here.
Once you have cleaned and cut the watermelon into manageable chunks, you need to remove the seeds. Now, you can do that by hand, if you are patient and have a lot of time on your hands, or you can do what I did...throw the whole mess into a blender and whir away.
The key to this method is then using a food mill to strain out the undesirables. Here's a fancy one I found at the Chef's website. However, mine is just a one setting, $14 dollar version I found at Bi-Mart.
By running the processed watermelon through the food mill, you end up with a smooth juice that is ready for a sorbet!
The good news is once the prep is over, all you have to do is put it in the ice cream machine and let it run for 30 minutes...voila! Watermelon sorbet is born...If you don't have an ice cream machine, pour the liquid into a pan and set it in your freezer. When it is frozen, scrape with a fork to loosen, then serve or store.
A couple of tips: One, I think most watermelon is plenty sweet, so I don't add simple syrup to this recipe. If you want to, though, you can add equal parts water and sugar to a sauce pan and reduce by half. Then add to taste.
Two, sorbets created at home are often much harder than the varieties you buy at the store. Just let it sit on the counter a few minutes before working with it, and it will be just fine.
When I tasted my watermelon sorbet, it was like an explosion of summer...truly divine...and I can imagine it would make some wickedly good drinks...