Watermelon Lemonade Sorbet from Mrs Regueiro’s Plate

As promised, I’m bringing you guys some great posts from some fellow bloggers while I’m away. Today, I have Krystal from Mrs Regueiro’s Plate. Thanks Krystal for posting in my absence!

Two Years Ago: Fire Roasted Ketchup

Hiya!! I’m Krystal of Mrs. Regueiro’s Plate. I love to cook and bake everything from the foodie bloggy-sphere, all the foodie magazines, and the popular cookbooks from Ina Garten to Bobby Flay. I have been food blogging as a way to document my food journey and to share recipes that I love making in my kitchen. I love being my own gourmet home chef to my husband and the latest addition to our family, our 1 month old baby girl, Elena. I’m happily looking forward to future cooking days to share with my little future foodie.

When Jen of Beantown Baker asked me to guest post on her blog, I couldn’t resist to help a fellow foodie out because I have been a devoted reader for a long time. I’m living viacarously through her European vacation right now, too. I knew that with my busy schedule of a newbie mommy it would be tough but I put in some needed mommy time to make this post happen. Finding time to cook and bake in the kitchen is my mommy therapy, and it brings me a little peace of mind.

Finding just enough time to prepare food in the kitchen has been challenging with a newborn. I have been making recipes that are easy to prepare because time is limited. Elena is always hungry or needing a diaper changed and that takes precedent over anything else that I have planned. I wanted to make something that I could enjoy during these upcoming hot summer days and nights. This watermelon lemonade sorbet is a perfect treat for summer and has the most gorgeous and vibrant hue. It screams summer delight in a cup and I highly advise you to double up when you make this batch. It will disappear quickly!
Watermelon Lemonade Sorbet

Adapted from Jeni’s Splendid Ice Creams at Home
Printable Recipe
Ingredients:
1 small to medium watermelon, preferably with black seeds
1/2 cup fresh lemon juice (from 2 to 3 lemons)
1/2 cup sugar
1/4 cup light corn syrup

Tools needed: Ice Cream Maker

Preparation:
Cut enough watermelon flesh into 1 to 2 inch cubes to yield about 4 cups. Remove the seeds (reserve a few black ones to add to the sorbet if desired). Puree the melon in a food processor. Measure out 2 1/2 cups of puree and transfer to a medium bowl. Reserve the rest of the watermelon for another use, or better yet eat a couple wedges. Measure out the remaining ingredients.

Fill a large bowl with lots of ice and fill with water.

In a small saucepan, combine the lemon juice, sugar, and corn syrup. Bring to a boil, stirring to dissolve the sugar. Remove from the heat.

Whisk the lemon mixture into the pureed watermelon. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag into the ice bath. Let it sit until the mixture is cold, about 30 minutes, add more ice if needed.

When the mixture is cold, pour the mixture into your frozen canister and prepare according to your ice cream maker’s directions. Spin the sorbet until it has the consistency of very softly whipped cream.

Pack the sorbet into a Ziploc storage container, tossing in a few black watermelon seeds if desired. Press a sheet of parchment paper on the top of the surface, and seal with the airtight lid. Freeze until firm for about 4 hours.

Pairs well with: Drinks! Sparkling water, or sparkling rose or Prosecco in a watermelon sangria. Or, for a watermelon cocktail: a few scoops of the sorbet in a tall glass with a shot of Grey Goose vodka and a couple drops of rose water.

Review: Refreshing and a perfect summery treat. It’s a little tart and sweet, and you only need a small scoop to cool you off.

    Pin It

16 Responses to “Winter Kale and Quinoa Salad”

  1. #
    1
    Kelsey — January 12, 2013 at 10:02 am

    I’m with you–every ingredient in this salad is a winner on it’s own. Together? Forgetaboutit! The colors are beautiful and I can imagine how great it tastes with the balance of bitter, sweet, and tart.

    Love the new layout, also. Way to go!

  2. #
    2
    Wicked Goodies — January 12, 2013 at 9:54 pm

    Yum! I am also addicted to kale since doing a CSA here in Boston 🙂

  3. #
    3
    Jill McOwen — January 12, 2013 at 10:45 pm

    It’s so funny, because as I was scrolling through Tastespotting tonight and saw this post, I had to click because it looked so familiar to my winter couscous bowl… and then, I couldn’t believe it when I saw my blog credited at the bottom! This is a first for me 🙂 Thanks so much for the credit!

    So you’ve recently moved back to Cincinnati? Which part? My family and I live in Anderson Township.

    • beantownbaker — January 13th, 2013 @ 10:02 am

      Thanks so much for the recipe!!

      We work in West Chester and are living in Oakley right now. Trying to find a house at some point…

  4. #
    4
    Megan — January 13, 2013 at 9:28 pm

    I think this sounds amazing, Jen! And I love how colorful it is. I am always looking for new winter salads that are colorful, flavorful, and interesting.

    • beantownbaker — January 13th, 2013 @ 10:06 pm

      This is definitely colorful, flavorful, and interesting. I have seriously been OBSESSED with pomegranates this winter, and this salad totally feeds into that obsession.

  5. #
    5
    Sues — January 14, 2013 at 7:39 am

    I’m on a major quinoa AND kale kick so this salad is right up my alley. So colorful and pretty, too!

    • beantownbaker — January 14th, 2013 @ 3:47 pm

      Pretty food is definitely always tastier than ugly food 🙂

  6. #
    6
    Shannon — January 14, 2013 at 1:29 pm

    looks a lot like the one i posted last week 🙂 obviously, i’m all over it!!

    • beantownbaker — January 14th, 2013 @ 3:48 pm

      Very similar indeed!

  7. #
    7
    Michelle — January 14, 2013 at 2:10 pm

    This is perfect for that kale and pomegranate I have in the fridge! I’m always excited to find new things to put together ahead of time for lunches and dinners, thanks! Hope you are settling in nicely 🙂

    • beantownbaker — January 14th, 2013 @ 3:49 pm

      I couldn’t agree more. Making food ahead of time saves the day during the week! I can’t imagine not eating leftovers… Things are going pretty well for us in Ohio so far. Hope things are going well for you and your little bundle on the way!

  8. #
    8
    Cara — January 14, 2013 at 7:40 pm

    Sounds great to me! I love the ingredients. And the colors 🙂

  9. #
    9
    ErinsFoodFiles — January 17, 2013 at 1:25 pm

    This sounds right up my alley! YUM!!

  10. #
    10
    Sarah — November 1, 2013 at 9:33 pm

    I was thinking about an easy and colorful, flavorful, and power-packed healthy side dish to bring for a potluck lunch after a trail work party this coming weekend. I had these amazing cute pumpkins to harvest from my garden and love both kale and quinoa. I thought to myself, mmmm, what if I made some kind of pumpkin kale quinoa and goat cheese salad to share? One quick internet search and I came across this gem! I modified and concocted a tad, which is normal for me. Thanks so much for the recipe and ingredient confirmations! The honey, olive oil, and smokey / spicy combo was the secret ingredient for me! Happy fooding!

    • beantownbaker — November 3rd, 2013 @ 12:35 pm

      Glad you enjoyed it! I am always tweaking recipes to make them fit what I have on hand and what we like too.

Leave a Comment