What better way to get a full serving of fruit than in this delicious sorbet. The watermelon adds vitamin A, vitamin C, and lots of lycopene. The lavender gives it a hint of springtime.
4 1/2 cups puréed watermelon pulp - divided use
1/2 cup granulated sugar (or part Splenda)
1 tablespoon lavender flowers/leaves (culinary type)
1/8 teaspoon salt (or to taste)
2 tablespoons lemon juice
2 tablespoons vodka* (watermelon or citrus flavor)
- In a small saucepan over medium high heat, add 1/2 cup watermelon pulp, sugar, lavender and salt. Bring to a slow boil, then simmer for 5 minutes Remove from heat and cover for 10 minutes.
- Place strainer over a large bowl and pour syrup mixture through, straining out lavender flowers. Add remaining 4 cups watermelon, lemon juice and vodka. Stir until blended.
- Pour into container, cover, place in freezer. When semi-solid, mash up sorbet with fork and freeze again.
- When frozen, place sorbet mixture into a blender or food processor and process until smooth. Scoop desired amount into a small bowl or parfait dish, garnish with a small wedge of watermelon and a lavender sprig.
Makes 4 servings.
*This helps to prevent sorbet from setting up too firm.
Recipe and photograph courtesy of the National Watermelon Promotion Board.