Water vs. Melon Sorbet
Sooooooo I was looking forward to this for quite some time. Watermelon is like the bouncer of summer, you can’t really start the season without checking in with the refreshing fruit first.
I was attending a BBQ and wanted to indulge the buffet o’ summer with a nice fruity sorbet. What I thought was going to be an easy experiment ended up not at all what I imagined. I bought a keg of watermelon, it felt and looked like it must have been 10 lbs. I chopped it up for what seemed to be forever and threw the chopped up pieces into the blender. (NOTE: It was room temperature. This will come into play later to my theory.) I blended it for a while because I didn’t want the watermelon texture involved in the affair. I can’t really pinpoint it but it didn’t work. I thought the simple syrup mixture would lighten the mood but no, the flavor was not sweet, not tasty, not flavorful at all. Correction: there was flavor but it came at the end when it hit your mouth and it was like stale plastic. I can’t really describe it but it was not nice in my opinion.
Back to my theory. The watermelon needed to be chilled BEFORE I started to slice it. The juices needed to settle and get acquainted in this sandbox of fruit. That’s what I’m saying. I only sliced half of the watermelon at the time and left the other half in tact in the refrigerator so when I went to make another batch I noticed that the flavor was 1.3 billion times better and more flavorful. EUREKA!
I also threw in some fresh lemon juice which high-fived the watermelon. The texture and consistency was very icy, similar to loose Italian ice. This one is going to take some work and I have some ideas for next time, one is to freeze the chunks of watermelon before blending so it’s like a smoothie. I won’t give up on you watermelon…never!