This is what summer tastes like! Sweet watermelon married with ice cold beer and spun into a beautifully smooth, bright pink sorbet. Yeah man.
Watermelon & Beer Sorbet
Yield: 5 cups
Time: 10 minutes prep + 30 minutes to spin in ice cream machine
- a large knife
- measuring cup
- cutting board
- blender or food processor
- ice cream machine (optional)
- 8 cups watermelon, cubed
- 1 cup good quality beer
- 1 1/2 cups sugar
Chill bowl for ice cream maker in the freezer at least 8 hours prior to making this sorbet.
Cut away rind from watermelon. Cube about 8 cups of watermelon and place in large bowl. Add sugar and beer, toss to coat.
Puree until smooth in blender. Pour juice through a fine mesh strainer. Taste, add more beer or sugar if necessary.
Spin in ice cream maker about 30 minutes. Alternatively you can pour the sorbet mix into a shallow pan and freeze it overnight. The alcohol in the recipe helps the sorbet to stay slightly soft in the freezer.
Take your watermelon and while holding it firmly on it's side, remove the top and bottom. This will help stabilize the melon while you hack away at it without remorse.
Upright it onto it's flat bottom. Cut away the rind by gently following the curvature of the melon from top to bottom, trying to take as much white rind off as possibly while leaving as much pink as possible.
Save your rind! This will come in handy later... for WATERMELON RIND PICKLES!
Halve your skinless watermelon. Chop into rough cubes. Place about 8 cups into in a large bowl. Eat all the rest until it feels like maybe you might be somehow drowning... or ya know, share..