Watermelon and Strawberry Sorbet Two Ways

From the kitchen of One Perfect Bite...Our green markets and farm stands are flooded with waves of local watermelon and strawberries that come from nearby states. I, of course, continue to over-buy, and, even with a house full of company, find myself left with small amounts of each that not much can be done with. Unless, of course, you think sorbet. Sorbet is a frozen dessert made from sweetened water that is flavored with fruit, wine or liqueur. Unlike sherbet, it contains no milk or cream. While I'd like to think the first sorbet was made by a housewife or cook who had a dilemma similar to mine, I can't claim that to be the truth. Oral history, in fable form, credits the Roman Emperor Nero for the creation of sorbet in the 1st century. It's said that runners along the Appian way passed containers of snow, bucket brigade-style, down the mountains to his kitchens where it was mixed with honey and wine to produce a sorbet-like dessert. Culinary historians credit Marco Polo for bringing a similar dessert to Italy from China in the 13th century. They believe sorbet was brought from Italy to France by Catherine de' Medici at the time of her marriage to the Duke of Orleans, who would later become Henry II of France. It was well received and by the end of the 17th century it was served in the streets of Paris and had spread to England. As a matter of fact, Hannah Glasse has a recipe for sorbet in her cookbook, The Art of Cookery Made Plain and Easy. As desserts go, this one is really easy to do. It generally is made with a simple syrup to which a fruit puree is added. It can be made with or without an ice cream maker, and for that reason you'll find two recipes for sorbet below. The combination of watermelon and strawberry makes an especially nice sorbet. Whichever recipe you use, I know you'll be pleased. There is nothing here not to like.

Watermelon and Strawberry Sorbet I


1 cup water

1/2 cup sugar

2 cups cubed seedless watermelon

2 cups fresh strawberries, hulled

1 tablespoon minced fresh mint


1) Bring water and sugar to a boil in a small heavy saucepan. Cook, stirring, until sugar dissolves. Remove from heat and allow to cool slightly.

2) Place watermelon, strawberries and sugar syrup in a blender. Cover and process for 2-3 minutes or until smooth. Strain and discard seeds and pulp. Transfer puree to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm.

3) Stir in mint. Freeze 2 hours longer or until firm. Just before serving, transfer to a blender; cover and process for 2-3 minutes or until smooth. Yield: 6 servings.

Watermelon and Strawberry Sorbet II...courtesy of John Besh


1 pint strawberries, hulled

1 cup diced, seeded watermelon

1 teaspoon lemon juice

1/2 cup sugar


1) In blender, puree strawberries, watermelon, lemon juice and sugar until smooth. Check that puree has correct amount of sugar. Add more sugar or juice if necessary. How do you know you've added enough? You should be able to float an egg, still in its shell, in the puree.

2) Transfer puree to canister of an ice cream maker and process according to manufacturer's instructions. Keep sorbet in freezer until ready to use. Serves 6.

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You might also enjoy these recipes:

Cherry Sherbet - The Pioneer Woman Cooks

Chocolate Sorbet - Wonderfoodland

Berry Basil Sorbet - Former Chef

Pina Colada Sorbet - Gina's Skinny Recipes

Limoncello Mint Sorbet - Culinary Cory

This post is being linked to:

Pink Saturday, sponsored by Beverly at How Sweet the Sound.