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

Orange and Bourbon Glazed Duck for Drew

My brother Drew and I were always wound up on Christmas Eve. He was four years older, but you’d never know it by how excited we both were. He’d be bouncing off the walls, too keyed up to sleep, while I’d follow his lead like I always did. When we finally did drift off, it wouldn’t be long before he’d shake me awake before dawn, eyes shining like he hadn’t slept a wink. Those early mornings felt like magic. Now, Christmas means he’s usually out duck hunting in the Delta, his favorite place on earth. He loves the hunt and the calm that comes with being out in the field before the sun rises. I thought of him when I put together this recipe. It’s a little bit of Drew—those wild December mornings in the Delta and the quiet way he’s always looked out for me.

Honey Bundt Cake

This bundt cake brings back memories of family gatherings on Bellewood Drive where sweets were as much a part of the celebration as the presents under the tree. The warm notes of cinnamon and honey make it a natural fit for holiday mornings or as the perfect finish to a Christmas feast. The pomegranate glaze adds a bright, tart finish that keeps things interesting. Make sure to grease every nook and cranny of your bundt pan thoroughly. Use butter and dust with flour for a clean release. Also, letting the cake cool for a solid twenty minutes before flipping is key to avoiding a sticky mess.

Smoked Salmon and Scrambled Eggs

Serves 6 Preheat oven to 375° F On a bias, slice half-inch thick slices of bread. Place the bread in…

RobertStJohn.com