“When one has tasted watermelon, he knows what the angels eat.” ~ Mark Twain
Yesterday was a great day. Not only was it National Watermelon Day but I also met David Lebovitz. Yes, that’s right. I. Met. David. Lebovitz. It was epic.
So, in honor of this most auspicious day, I’ve decided to make David Lebovitz’s watermelon sorbetto. It just so happens that this is the first of a few entries for my Watermelon Bombe, which will be debuted (hopefully!) later this week. It’s quite an undertaking, but if all goes as planned, I will be recreating a watermelon from lime sorbet, vegan vanilla ice cream and watermelon sorbetto. I’ll leave the rest to your imagination…
I would be remiss if I forgot to mention Jerry Seinfeld’s hilarious stand-up bit about the seedless watermelon. I first heard this routine on a mixed tape – yes, a mixed tape – one summer at camp. Thankfully, technology has progressed since then and I found the youtube video.
It’s so funny, I know. I keep laughing, and replaying. Some things never change.
If you want to read the complete transcript from Seinfeld’s watermelon bit here you go…
I’ll leave you with one fun fact before the recipe. Did you know that watermelons are not actually a fruit? Contrary to popular belief, watermelons are vegetables and part of the cucumber and squash family. So, next time someone tells you to eat a vegetable, pick up a watermelon and you’ll show them who’s boss!
From David Lebovitz’s Perfect Scoop
3 cups of seedless watermelon puree*
1/2 cup sugar
1-2 tbs lime juice
1 tbs vodka (optional)
pinch of salt
1-2tbs of mini chocolate chips (for seeds!)
*To get 3 cups of watermelon puree, you’ll need approximately 3lbs of watermelon. I bought a 5.5lb watermelon which yielded 6.5 cups of watermelon puree.
Remove the watermelon rind and cut the fruit (actually, the vegetable!) into small pieces. Puree the watermelon in the blender until smooth. There will be small white seeds, don’t worry about it.
Pour 1/2 cup of the watermelon puree and 1/2 cup of sugar into a pot. Turn on the stovetop, heat, and stir until well-blended. Turn off the stove and pour the rest of the 2 1/2 cups of watermelon puree into the pot. Add 1-2tbs of fresh squeezed lime juice, and 1 tbs of vodka (I did!). Remember, using alcohol will affect the freezing temperature, so you may notice that the sorbetto is a little softer than usual when done churning, it will harden more in the freezer.
Refrigerate the mixture until chilled completely. Pour into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. Approximately 2-3 minutes before done churning add in the chocolate chips for “seeds”. Scoop the mixture into a freezer safe container and freeze. Before eating make sure to defrost for 5-10 minutes first; watermelon has a high water content and so the sorbetto will be quite hard straight out of the freezer.
Authentically watermelon! I like that this recipe was no frills – and really highlighted the true watermelon flavor. The lime juice is essential – it actually awakens the watermelon flavor. The vodka helped too as it kept the sorbetto a little softer. And of course, the chocolate chips were too cute to resist.