Happy Fourth of July! I hope you all enjoyed your holiday. Ryan is going away, again, in two days, so I've been trying to make a special effort in the kitchen this week. I don't know if any of you other wives do that, but when he goes away I like to leave him with a good taste in his mouth, so to speak! It must be confessed, however, that some of the cooking got totally forgotten when Bubs got sick this weekend. Baby fevers are never fun, but he's had a seizure from fever before so we really have to be aggressive in keeping the fever down. He still is sick today, but seemed happier and more active than yesterday. Antibiotic seems to be working, but doctor visit tomorrow for sure. As an aside, we have the best doctor ever for answering pages promptly on Sunday afternoons and helping us avoid trips to the ER.
But before all that excitement, I did manage to make this dinner on Friday for the feast of the Sacred Heart:
Grilled steak and various sauteed summer veggies with basil. Yum. And for dessert, the very fancy-tasting watermelon sorbet I'm going to teach you to make! No recipe, just needed to use up this huge watermelon that I was inspired to buy at market this week. Why I bought an entire watermelon for a household of three I will never know, but it had to be used and necessity is indeed the mother of invention! I served it in our crystal wineglasses from our wedding, with vanilla pizzelles (I'm sure I've spelled that incorrectly.) leftover from the massive amount of cookies we brought home from Katie's wedding, and garnished with mint, but I did not take a picture of it in all it's fancy glory, alas.
So on to the tutorial! First chop up half of a watermelon, or however much you want to use. Half a watermelon will yield about 3 quarts of sorbet! I still have the other half in the fridge. I haven't got a big enough mixing bowl for this much watermelon, but a stockpot works.
Then add a big handful of mint, and about 1/2 cup of honey, and the juice from 1 lemon.
We have a ridiculous amount of mint. See? Ridiculous.
Blend it all together.
Then pour it into a 13x9 pan. It just makes it!
Cover and freeze overnight. I really ought to do something about the organization of this freezer.
Before serving, run some hot water over the back of the pan to release the sorbet in one big block.
Chop it with a knife into manageable pieces, and run it through the food processor until it's smooth. The longer you run it, the creamier the texture.
It's really good; you should try it! It would probably work with just about any fruit, but you might need to add some water to get the right consistency. I'd love to hear about it if you do try this!