Watermelon Sorbet - YUM!

One thing that I really miss since I gave up all dairy products is ice cream. I loved ice cream! I recently got a new cookbook ( I know, I know - I have too many). Can you really ever have too many cookbooks? I don't think so. Anyway, I got The Vegan Scoop by Wheeler Del Torro.

So many non-dairy ice creams and sorbets that I couldn't decide which one to make first. BUT, I just happened to have most of a watermelon left over from this last weekend, so Watermelon Sorbet it is!! It is sooooo good. Just the right amount of sweetness and turned out perfectly. It was very easy to make, just the way I like it.

Watermelon Sorbet

Contrary to poplular belief, watermelons are vegetables, part of the cucumber and squash family. No matter what you call them, the sweet crisp flavor of this sorbet will win over anyone.

6-8 cups diced seedless watermelon

1/4 cup sugar

zest of 1 lime, minced

pinch of salt

1/2 cup agave nectar

In a food processor, puree watermelon into 4 cups liquid.

In a large saucepan over medium heat, bring 1 cup watermeon puree, sugar and lime peel to a simmer, stirring until sugar dissolves. Season with salt. Pour in remaining 3 cups watermelon puree then add agve nectar, whisking until blended evenly.

Pour watermelon mixture into a metal cake pan and freeze overnight.

The next day, let frozen watermelon thaw at room temperature for 5 minutes. Using a knife, carefully break up puree into 2 inch pieces. Transer to a food processor in batches and pulse until smooth.

Store sorbet in a freezer-safe container for up to one week.

Yield: 1 quart

Salted Chocolate Pumpkin Seeds

This chocolate spin on a favorite autumn treat is a fantastic sccompaniment to watermelon sorbet.

2 cups hulled pumpkin seeds (also know as pepitas)

1 TBSP vegetable oil

1 tsp salt

16 oz vegan chocolate

1 TBSP soymilk, optional

Preheat over to 350 degrees F

Mix pumpkin seeds, oil and salt in a bowl. Spread n a single layer on a cookie sheet. Bake for 10-15 minutes stirring occasionally until golden brown. Let cool, then place in a large bowl and set aside.

Cover another cookie sheet with waxed paper.

Place chocolate and soymilk (if using) in a double boiler over low heat and stir frequently until melted. Pour half of chocolate over seeds and mix until coated. Add more chocolate as needed to completely coat seeds. Turn seeds onto the cookie sheet, spreading them out into a single layer. Refrigerate until chocolate hardens and seed can be broken apart from one another.

Yield: 2 cups

Tasty Tidbit:

Watermelons contain lycopene, an antioxidant thought to help reduce the risk of cancer and other diseases.

So, I made my watermelon puree with sucanat. Since sucanat (Sugar Cane Natural) is darker than regular sugar, mine turned out a little darker than the picture in the cookbook. I also just used vegan chocolate chips on the top. Just as tasty!!! They are a bit crunchy when cold!!

Another recipe that gets 2 thumbs up!!! The real test will be when Brian gets home and I make him try it!!! I'm sure he will like it :)

If you decide to try it, let me know what you think. I'm interested in how yours turns out too.

I think next will be the chocolate martini sorbet. I must be in the mood for sorbet and chocolate. I'm always in the mood for chocolate. I'll let you know how it turns out.