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Watermelon Sorbet

Photo: Sam Kaplan

BY Mark Bittman

PUBLISHED April 4, 2024

There are no bad watermelons, but how can you improve your chances for a ripe, delicious one? The cheater’s answer is to buy them at a farm stand or a farmers’ market, where not only are they likely to be tastier but will also come with a seasoned pro to help.

 

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If you’re in the grocery store, you might have to get a little rough: put your ear close and slap the side of the watermelon. If it makes a hollow sound, you’re in business.

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Watermelon Sorbet

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Time 10 minutes, plus freezing time

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Ingredients

  • a small watermelon
  • 1/2 cup yogurt
  • 2 tablespoons sugar
  • 1 tablespoon of lemon juice

Instructions

Cut a small watermelon into small chunks (discarding the rind), and freeze them. When they’re frozen, put them in a food processor with ½ cup yogurt, 2 tablespoons sugar and a tablespoon of lemon juice. Process until just smooth, being careful not to let it become watery. Transfer to a shallow glass or ceramic dish, and freeze for at least an hour.

— Recipe from The New York Times

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