In case my countless hours spent whining about the temperatures (117* on Tuesday in case you forget), it’s, um, hot.
It’s also still watermelon season. Yummmmm.
I’d say that *almost* makes up for it. I usually prefer the super creamy, indulgent frozen yogurt flavors like birthday cake, especially when it tastes like frosting and has peanut butter sauce on top. Mmmmm. However, this sorbet is so light and refreshing–perfect for a hot summer day! It has just a little bit of yogurt to make it slightly creamy, but really tastes more like a sorbet.
I have a story. My dad makes really weird shopping lists. His logic is completely incomprehensible to anyone not living inside his head. One day, he sent me to the store for him with a list left in about 12 messages that got cut off on my voicemail. There were only a handfull of items, but many stipulations about expiration dates, and back up items just in case. Everything has to be exact, and make “the list”. I remember taking my friend Jason with me, walking up and down the aisles (the order of these items was also very specific to the inner workings of his mind), and listening to my 100 voicemails. Yes, I said 12 before. 100 may be a bit of an exaggeration. Maybe. Anyway, we got to watermelon on the list, but it had to be a very specific expiration date, and if I couldn’t find that I was supposed to buy bleu cheese instead. That one was definitely the strangest.
What I’m trying to say is, please don’t use that logic. Please do not make this sorbet with bleu cheese. I will judge you.
BUT, don’t be weirded out by my family. The sorbet is delicious. Sweet and slightly tart, filled with natural watermelon flavor, and not even a hint of cheese. Pinky promise.
Creamy Watermelon Sorbet
yield approx 2 cups
- 4 cups seedless watermelon, diced
- 2 tbs turbinado sugar (optional, depending on desired sweetness)
- 1 cup nonfat lemon Greek yogurt
Directions:
- Puree watermelon in a blender or food processor until smooth. Strain juices into a large bowl discard pulp.
- Whisk in sugar and yogurt, then freeze according to ice cream maker’s instructions. For a firmer sorbet, freeze for 2-3 hours before serving.
