The first month of summer calls for cool refreshment, but do not assume you know what you see.
This veritable trompe l’oeil is a family favorite.
It’s no illusion that the featured recipe is berry sorbet masked in a watermelon shell, with bits of chocolate imitating seeds.
Hosts and kids of all ages will grin and love it with anything chocolate, or in a red, white and blue combination for Flag Day or the 4th of July.
Cut watermelon in half and scoop out all the fruit. Cover shell with foil & freeze overnight.
Eat the watermelon; it is not part of the recipe.
Boil water & sugar for 5 minutes; chill.
Whirl all berries in a blender. Put these through a fine strainer to remove seeds, pushing down with a rubber spatula; this is tedious and messy, but essential!
Combine with the chilled syrup.
Freeze mixture in an ice cream freezer. Fill watermelon shell(s) & smooth top. Place candy pieces to resemble seeds. Cover with plastic wrap; freeze.
The recipe originated from Soupçon, a recipe book given to me by my mother in the late 70's.
It called for a small watermelon. Use whatever shape you prefer. Fill one or both halves.
The sliced strawberries in the freezer section typically have sugar.
Our first ice cream maker was able to freeze the entire recipe; the newer model took two batches.
After the sorbet is ready, the watermelon creation is a cinch to put together!