I didn’t set out to make something fancy. Honestly, I was just staring at a melon that was too sweet and ripe. The kind where the juice runs everywhere when you cut into it. Usually, I’d just eat it straight up, but this time, I was struck by how it smells like summer and promise—like fresh green grass after rain mixed with white vanilla ice cream. No, I didn’t plan a frozen dessert—just wanted to see if I could get rid of the sticky mess of watermelon juice on my cutting board. Turns out, you can turn that noise into something sleek, icy, almost chewy but not quite. No sugar needed, just that vibrant pink, a burst in the middle of the week. Sometimes, the best ideas come when you’re not trying—that’s what this feels like.
Watermelon Sorbet
Ingredients
Equipment
Method
- Place the cubed watermelon into a blender.
- Blend on high until the mixture is completely smooth and has a bright pink, uniform color, about 1 minute.
- Pour the pureed watermelon into a mixing bowl.
- Transfer the mixture to the freezer and freeze for at least 4 hours, stirring every 30 minutes for the first 2 hours to break up ice crystals and promote a smooth texture.
- Once frozen and slightly firm, use a scoop or spatula to scrape and serve the sorbet. The texture should be icy but slightly chewy, with a vibrant pink appearance.
It’s goofy how simple this is—no fancy equipment, no hour-long process. Just a spoonful of summer, in its quiet brilliance. Honestly, I keep thinking about how all these little punches of flavor matter so much now, especially when everything feels like a scramble to find the easy stuff. Watermelon granita. It feels like the kind of thing I’ll forget soon enough—until the next heat wave.
