We are fortunate to have wonderful southern historical novelist, Dorothy Love, guestblog with us on the porch today. She’s sharing an utterly refreshing sorbet recipe just in time for watermelon season! Leave a comment at the end of this post and enter a drawing for a copy of her terrific novel, Every Perfect Gift. Winner will be announced in comments at the end of today.
Warmly, Beth Webb Hart
Hey Out There,
Thank you to Beth Webb Hart for inviting me to the porch today. Recently I finished Beth’s lovely new book, Moon Over Edisto and was inspired to make a tomato pie. It turned out to be more work than I remembered, requiring about 45 minutes just to caramelize a sweet onion. But oh. My. Goodness. It was delicious if I do say so myself. I closed my eyes as I savored it and I swear I could almost hear the whisper of the ocean on Kiawah island, my own adopted little piece of heaven.
The dog days of summer are just around the corner and it’s time to turn off the oven and think cool, sweet, and refreshing. At the store the other day I saw that the first of the really good watermelons had come in and the mere act of thumping one to check for ripeness took me back to my rural Southern childhood.
I grew up in Tennessee, the setting for my Hickory Ridge novels. Though I loved school, I looked forward to summer vacation and playing with my friends, reading tons of books, and engaging in watermelon seed spitting contests with my three brothers. Almost every night after supper, Mama would cut a cold, sweet melon and we’d sit outside on the back steps, the sticky juice dripping off our elbows and challenge each other to see who could spit a seed the farthest. My aunt Kay was scandalized at my un- ladylike behavior but it was so much fun.
For years my husband and I vacationed summer and winter at the Mauna Lani Bay resort on Hawaii. One of my favorite light desserts was their watermelon sorbet. Every time I had it, I was transported to my Southern home and those nights on the back steps with my brothers. I couldn’t pry the recipe out of the chef, but here is one that tastes very similar, and is easy to make. I hope you enjoy this taste of summer in the South.
PS. It’s even better when consumed while reading a good book.
Watermelon Sorbet ( Serves 4)
½ cup sugar
½ cup light corn syrup
¼ cup fresh lime juice
3 mint leaves ( reserve 4 more leaves for garnish if you like)
3 lbs of ripe, seeded watermelon, cut into chunks
In a small saucepan, bring all the ingredients except the watermelon chunks to a boil, stirring until the sugar dissolves. Remove from heat and let it cool.
In a blender, puree half the watermelon chunks and strain into a large bowl. Repeat with the other half.
Add the cooled syrup and mix well. Pour the mixture into a 2 quart container and freeze 3-4 hours.
To serve, scoop into 4 pretty bowls and garnish with a fresh mint leaf.
For more info. on Dorothy and her novels go to www.dorothylovebooks.com