I have a short and sweet post for you today, with a short and sweet recipe.
You may remember around this time last year when I made watermelon cupcakes. I loved those things. They are soooo good. When I made them, I had ordered several little bottles of watermelon flavoring oil (from Bake It Pretty), because I didn’t know how much I would need. Well, I still had two little bottles left. What to make, what to make? I was dying to try watermelon sorbet, but to be honest, I want to use real watermelon for that. How about watermelon ice cream then? Perfect! Why not use real watermelon for that too? Well, watermelon is so full of liquid that you’d never get enough watermelon flavor from it if you also had all that milk and egg. Enter watermelon flavoring.
One tiny bottle of flavoring will make any ice cream base have a yummy watermelon flavor. I decided I wanted this to be lighter (and easier) than a typical ice cream. Watermelon just lends itself to a light, summer taste and feel. I decided to go with sherbet. The difference between ice cream and sherbet is that ice cream is typically made with heavy cream and whole milk and egg yolks or whole eggs, while sherbet is just made with milk (and in this case, I used low fat milk).
This stuff turned out delicious!! I decided not to call it just watermelon sherbet, because I think that’s misleading. It’s made with candy flavoring, so why not call it watermelon candy sherbet?
To make this, I just made a basic sherbet with milk and sugar and added one bottle of the flavoring (I also added a little food coloring, but you can skip that if you like, the watermelon oil adds a small amount of color to the mixture too). It turned out to be quite sweet, so I added lime juice to it before freezing it. The lime juice was just the thing to balance the flavors of this out better, but it was still more sweet than tart. I decided to make it again, keeping everything exactly the same, but reducing the sugar by one quarter of a cup. Success!
The second batch of sherbet that I made turned out light, perfectly sweet with just the right amount of almost bitter-sour lime flavor, and delicious. The texture was wonderful – it was ever-so-slightly creamy from the milk, but without all the heavy thickness that regular ice cream has.
To make this even better, I broke out The Perfect Scoop by David Lebovitz and whipped up some lemon poppyseed cookie cups, sans poppy seeds. Of course, I had to add green food coloring to give them a little flair. Then I created a citrus whipped cream and topped everything off with adorable little bites of watermelon shaped like stars. The lemon in the cookie cups and the extra lime in the whipped cream really added so much more flavor and depth to the sherbet. I loved the punch of sweet-tart that I got from every bite. Whether you decide to make all three recipes, or just the sherbet, it comes highly recommended by everyone in my house. These were the tastiness (and probably the happiest looking) little sundaes we’d ever had. They just make me smile looking at them…and they make me want more… Enjoy!
Watermelon Candy Sherbet
Makes 1 Quart
3 cups milk
1/2 cup sugar
1 dram watermelon flavoring oil
3 tablespoons lime juice
Combine one cup of the milk with the sugar in a medium saucepan set over medium heat. Sit frequently over the heat until the sugar is dissolved. Remove from heat and add the remaining milk. Chill in the refrigerator until cold.
Once chilled, stir in the flavoring oil until combined. Stirring constantly to prevent curdling, add 1 tablespoon of the lime juice in a slow steady stream. If you want it to be more tart, add more lime juice, one teaspoon at a time (I prefer all of the lime juice added). Freeze in your ice cream maker according to manufacturer’s instructions.
Lemon Lace Cups
3 tablespoons unsalted butter, melted
1 tablespoon fresh lemon juice
7 tablespoons sugar
3 tablespoons all-purpose flour
1/2 cup sliced almonds
In a medium bowl, combine the melted butter, lemon juice, sugar, and flour until combined. Stir in the almonds and let rest for 1 hour.
Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat mats. Have at least 4 small overturned bowls or tea cups waiting.
Place a tablespoon of batter on the prepared baking sheet, spreading it with the back of a spoon until it is 2-inches in diameter. Repeat this step 3 more times, until you have 4 cookies on the baking sheet.
Bake cookies for 10 minutes, until deep golden brown. Let rest on the cookie sheet for about 30 seconds, then gently transfer the cookies onto the overturned tea cups, shaping them over the cups. Allow to cool completely before serving.
Citrus Whipped Cream
1 cup heavy cream
1 tablespoon sugar
1 tablespoon lime juice
In a large bowl, or the bowl of a standing mixer, whip the heavy cream on high until soft peaks form. Stir in the sugar until combined. Reduce mixer speed to medium and add the lime juice in a slow, steady stream (adding it too fast will curdle the cream). Continue whipping until firm, almost stiff peaks form.
Sherbet, whipped cream by Darla, Cookie cups adapted from The Perfect Scoop by David Lebovitz