This patriotic treat is composed of watermelon and coconut sorbets and frozen blue stars. It’s a perfect way to stay cool on a warm day. Now if only it was a little warmer here in Oregon…
A few weeks ago I was in Target and I picked up a couple of star shaped ice cube trays. I was planning to use them for some kind of Fourth of July treat, but I just couldn’t wait that long. So I decided to whip up something patriotic for Memorial Day.
I started out by making the blue stars first. To make the stars I mixed up a pitcher of Berry Blue Kool-Aid. I poured the fruity, blue water into my ice cube trays and popped them in the freezer to firm up. Placing the ice cube trays on a cookie sheet will make it easier to get them into the freezer.
*The watermelon sorbet recipe uses 1 cup of simple syrup. To make the simple syrup, combine 1 cup of sugar and 1 cup of water in a pan. Stir to dissolve the sugar. Heat over high heat and bring to a boil. Allow the mixture to boil for a minute or two. Remove the pan from heat.
The next thing I did was prep my watermelon. The recipe calls for 8 cups of watermelon. I used one of the personal or mini sized watermelons and it provided the perfect amount.
For an easy way to remove the rind, follow these directions:
Start out by first washing the melon. Then set the melon on a cutting board and slice a small amount off both ends.
Stand the watermelon up on end. Start at the top of the melon and move your knife down to shave the rind off the melon. Continue to work all the way around the melon.
Next turn the melon over and shave off any rind you may have missed. Once the rind has been removed, cut the watermelon into pieces.
Now you’re ready to puree your watermelon. For this step you will need a food processor. Place pieces of watermelon in a food processor and process until pureed. You want to process a total of 8 cups of melon. You might have to do it in batches, depending on the size of your food processor. If your watermelon has seeds, don’t worry. The seeds will get strained out in the next step.
Pour the pureed melon into a strainer over a bowl. Use a rubber spatula or spoon to press the pulp through the strainer. Scrape off any fine bits from the underside of the strainer into the bowl. Collect a total of 4 cups of puree/liquid.
Combine 4 cups of watermelon puree, one cup of simple syrup, and 2 tbsp of fresh lime juice.
If you’re using an ice cream machine, follow the manufacturers instructions for freezing.
I only have one freezer bowl for my ice cream machine and since I was making two kinds of sorbet, I used my food processor in place of the ice cream machine to make the watermelon sorbet.
To do this, I poured the watermelon sorbet mix into a pan that I had lined with plastic wrap. Then I placed the pan in the freezer until the mix was almost completely solid, about 3 hours. Freezing times will differ based on freezer temperature.
When the sorbet mix was almost completely frozen, I removed the pan from the freezer and turned the mix out onto a cutting board. Next I used a sharp knife to cut the frozen mix into chunks.
Then I placed the chunks in my food processor and processed them until they were about the consistency of a slushy. When I started, I loaded the processor pretty full, but not all of the chunks got broken up. Processing the frozen chunks in smaller batches worked best.
After processing the frozen chunks, place the sorbet in a plastic bowl with an air tight lid. Place the sealed bowl in the freezer.
Using the food processor instead of the ice cream machine worked surprisingly well. My Kitchenaid 7-Cup Food Processor is pretty fantastic! The sorbet turned out better than I expected.
When I finished the watermelon sorbet I whipped up a batch of coconut sorbet. Making the coconut sorbet was very easy. To make it I simply combined coconut milk, powdered sugar, fresh squeezed lime juice, and coconut rum. I let the mix chill in the refrigerator for about 30 minutes before placing it in my Cuisinart ice cream and sorbet maker. Then I let the mixture churn for 30 minutes.
When the sorbet had finished churning, I placed it in an airtight bowl and put it in the freezer to firm up.
To serve the sorbet, I placed a scoop of each in a dish and topped it with one of the blue star ice cubes.
Both flavors of sorbet were equally delicious, though I think the watermelon may be my favorite. I have a feeling I’ll be making it quite a few times this summer.
(Recipe adapted from Epicurious.com)
Makes 1 1/2 quarts
8 cups cubed watermelon, rind discarded
1 cup simple syrup *(see the note at the top of this post for directions on making simple syrup)
2 tbsp lime juice (fresh squeezed)
Puree watermelon in food processor. Measure 4 cups of puree. Combine puree, simple syrup, and lime juice. Freeze in an ice cream maker or follow instructions above for making with a food processor.
(Recipe adapted from Professional Baking, Fourth Edition)
Makes 1 3/4 pints
13.5 oz canned, unsweetened coconut milk
6 oz powdered sugar
1.75 oz lime juice (fresh squeezed)
2 oz coconut flavored rum
Whisk together all ingredients. Freeze in an ice cream maker.
Happy Memorial Day!
Thank you to all who have served.