One of my favorite things about summer is watermelon. I know that watermelon is available year round nowadays, but the best watermelons are the ones purchased at the height of the season and for Arizona that is right around the 4th of July.
I have grown to be an expert at picking watermelons. There are two things I employ to pick a winner. First of all I pat the watermelon with my hand and listen to the sound it makes as well as how the melon vibrates. I don't really know how to explain the vibration but when the watermelon is juicy and crisp, the way I love it, there's a bit of vibration to the watermelon when I pat it.
Secondly, although not absolutely necessary is the presence of “sugar spots”. These are hard, black, shiny beads found on the rind of the watermelon where there has previously been a small crack. The black beads are sugar, and this indicates a deliciously sweet melon.
My favorite way to eat watermelon is icy cold straight from the fridge, especially if it is a perfect melon. But every so often the melon I choose is not totally perfect, and by that I mean it may have some mushiness. The flavor is still there, but I am not super impressed with the texture. This is when I take the opportunity to make watermelon sherbet. This recipe has no added sweetener, is dairy-free and very delicious!
Watermelon Sherbet
2 cups (16 ounces) watermelon
1 teaspoon gelatin [affiliate link]
1/4 cup water
1/2 cup coconut milk [affiliate link]
1 teaspoon vanilla [affiliate link] extract
- If you have an ice cream maker that holds a frozen insert be sure to place in the freezer at least 24 prior to making this sherbet. Alternatively you can also put an 8″ x 8″ pan in the freezer about an hour before you make this sherbet.
- Place gelatin in water and stir until dissolved.
- Place watermelon, coconut milk and vanilla extract into blender and whir until liquefied.
- While mixture is whirring, add the dissolved gelatin.
- Place in an ice cream maker and mix until thick. If you're using the pan in the freezer, stir every 20 minutes until frozen to your satisfaction.
This is my favorite ice cream maker: Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker (White)
- 2 cups (16 ounces) watermelon
- 1 teaspoon gelatin
- ¼ cup water
- ½ cup coconut milk
- 1 teaspoon vanilla extract
- If you have an ice cream maker that holds a frozen insert be sure to place in the freezer at least 24 prior to making this sherbet. Alternatively you can also put an 8" x 8" pan in the freezer about an hour before you make this sherbet.
- Place gelatin in water and stir until dissolved.
- Place watermelon, coconut milk and vanilla extract into blender and whir until liquefied.
- While mixture is whirring, add the dissolved gelatin.
- Place in an ice cream maker and mix until thick. If you're using the pan in the freezer, stir every 20 minutes until frozen to your satisfaction.