Avert your eyes from the pumpkin spice recipes. Don’t speak of apple cider or fall sweaters. It’s still the height of the summer fruit season, peaches tapering into plums. And melons. The melons have hardly begun, here in the Northwest.
Let’s not hurry things along. Let’s enjoy this final week of summer.
And by “enjoy summer,” I mean “make more ice cream.” Sorbet. Clean, summery, refreshing. Just the thing to cap off the feast that this season has been.
Watermelon Sorbet (adapted from Molly Moon’s Homemade Ice Cream): Place 2 c. sugar and 1 1/2 c. water in a small, heavy-bottomed pot over medium heat. Heat just until boiling, stirring as needed to dissolve the sugar. Remove from heat, transfer to a shallow pan or bowl, and refrigerate until completely chilled (1-2 hours). Meanwhile, remove seeds from 1 1/2 lbs. watermelon (about 5 c. of 1″ chunks) and puree in a blender (you should get about 3 c. puree). Put the watermelon puree in the fridge to chill as well. When everything is nice and cold, combine watermelon puree with sugar syrup and add 2 Tbsp. freshly squeezed lemon or lime juice (or maybe a little more, to taste). Process in an ice cream maker according to the manufacturer’s instructions, then transfer to the freezer to firm up for at least four hours.