There is something I have been meaning to ask you…
I haven’t been able to stop thinking about you since I saw you at the market back in May.
You consume my every thought.
You’re always there.
I guess I should just come out and say it…
I know our kids may have abnormally large heads…and we’ll have to deal with the whole judgmental looks from people who just don’t understand thing….
…but once I got past your bitter outer layer, I knew it was meant to be.
So, here it goes.
Will you marry me?
Seriously y’all, I’m in love with watermelon. I find myself eating an entire half in one sitting. Something hit me a year or two ago, and I just can’t get enough of the stuff. It’s like I’m stuck in the middle of the longest pregnancy craving ever. Without the whole baby part. Which is A-OKAY by me at this point.
When the Austin Food Blogger’s Alliance announced that this month’s blog challenge was melon, I squealed with delight. Watermelon doesn’t make much of a baking ingredient, but it just so happened that right before the announcement I had just gotten my brand new Cuisinart Ice Cream Maker in the mail!
If you follow me on Twitter, you know I’ve been jonesing after one for months. I couldn’t stand it any longer and I gave in and ordered one. Perfect timing for some Boozy Watermelon Sorbet…am I right?
This Boozy Watermelon Sorbet was inspired by one of Austin’s own Tex Mex restaurants, Chuy’s. It’s a staple for Austinites and a must-eat if you’re ever visiting. As if their salsa bar and chimichangas weren’t enough, during the summer months they have Watermelon Margaritas.
I try to stay away from fruity margaritas because they can often be too sweet (I know, you never thought you’d hear me say that) but Chuy’s has got the watermelon thing down. And watermelon + tequila? Perfection. All of you folks who have been spiking your watermelon with vodka all this time? This sorbet will change you.
I really enjoy this sorbet right out of the ice cream maker when it still has a consistency similar to Italian Water Ice. Post freezing, you could use a melon baller to drop small scoops into champagne for a refreshing brunch cocktail. OR serve it for dessert with some coconut milk whipped cream. The possibilities are endless – enjoy!
- 3 cups watermelon juice (about 1/3 of a large watermelon)
- 1/3 cup sugar (increase to 1/2 depending on the sweetness of the watermelon)
- Pinch of salt
- 1 tbcp freshly squeezed lime juice
- 2 tablespoons tequila
- Scoop or cut the watermelon from the rind and puree the flesh in a food processor or blender.
- Strain puree into a large bowl to eliminate seeds and pulp.
- In a small saucepan, heat ½ cup of watermelon juice with the sugar and salt, stirring until sugar is dissolved.
- Remove from heat, let cool a bit, and then combine with the remaining watermelon juice, lime juice and tequila.
- Cover the mixture and refrigerate until chilled.
- Pour mixture into an ice cream maker a freeze according to manufacturer's instructions.
- Once frozen, transfer into a freezer-safe container a freeze until firm.
Recipe adapted from Kitchen Confidence