Well, after weeks of seeing so many foodies proudly displaying their “Friend of Blake Makes” badges, I finally cruised on over to Blake’s site. After only a few moments there I knew that I, too, wanted to be a friend of Blake Makes…so I am. And as Blakes new friend, I just have to show you what he inspired me to make based on his post about watermelon sorbet. Genius, I tell you. Ever so clever.

While I didn’t use his sorbet recipe, I did use the idea to freeze the sorbet in the leftover rind. Isn’t that Oscar worthy? Well, maybe not Oscar. Does Oscar do food? Who does food? Don’t say the Food Network. That’s too easy.

Below you will find my recipe for grown up sorbet (not for the kiddies, folks, but I guess you could omit the good stuff). The recipe calls for pureed watermelon, so just cut up the melon (removing seeds or use seedless), throw it in the blender and puree. Add more melon if you don’t have enough once it is pureed. And of course, use the manufacturers directions for your own ice cream machine. Once you’ve made it, just scoop it back into the rind, freeze, and enjoy!

Just a Little Bite Watermelon Sorbet

5 cups pureed watermelon
1 cup sugar
3/4 cups water
3 Tbsp Lemon Juice
3 Tbsp Midori Liqueor
1/4 tsp. salt

To make syrup, heat water and sugar until sugar dissolves. Place in refridgerator while you make puree.

Cut medium to large watermelon in half, wrap and chill one half of melon for another use. Scoop melon away from rind, taking care to save the rind as you will need it later. Chop and deseed watermelon, then place in blender. Puree the watermelon until you have approximately 5 cups. Add chilled syrup, Midori, lemon juice and salt. Add or subtract to taste. Bear in mind, watermelon puree does not have a lot of flavor, so use your judgement.

Add to ice cream machine and follow manufacturers instructions.

Once complete, remove from machine an scoop into reserved rind, adding mini semisweet chips as you go. Trim excess rind if sorbet does not fill it entirely. Cover and place in freezer at least 5 hours or overnight to set. Because of the Midori, the slush may not freeze solid. When ready to serve, remove from freezer and slice pieces, or, serve with an ice cream scoop if preferred or too slushy.

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