Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

RSJ’s Summer Watermelon Sorbet

This sorbet makes for the perfect summer snack that's delicious and refreshing.

Ingredients

2 cups Water
1 cup Sugar
3 cups Watermelon purée

Instructions

Dissolve sugar in water to make a simple syrup. Add watermelon purée. Freeze in an ice cream maker using the manufacturer’s instructions.

You might need to tweak the syrup-to-puree ratio. To check for the correct ratio, drop a clean whole egg into the mix. The portion of the egg that rises out of the mixture should be the size of a quarter. Adjust the water to mixture ratio to make the egg rise or drop in the mix.

Yield: 6 one-cup servings

Recent Recipes

Cappuccino Cheesecake

The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.

Read more

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Read more

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

Read more