You ever buy a lame watermelon? You know the kind - it tastes more like cucumber than melon or maybe it's started to go soft and mushy. And, you wonder "what can I do with this?" If you have an ice cream maker, turn it into sorbet. The sugar, which is essential to create a good texture in a sorbet, helps immeasurably. Of course, if you bought a beautiful watermelon like the one in the photo, your sorbet will be even better!
You can use watermelon with seeds but it's a lot more work to remove all the seeds. Nowadays, seedless watermelons can be had easily, and this is the way to go. In my local supermarket, most of the mini-watermelons weigh in at 3 ½ pounds. I've scaled the recipe to use one mini-watermelon, which makes a bit less than 1 quart of sorbet.
Very refreshing!
Watermelon Sorbet
(makes not quite 1 quart)
