Oh heeeyyyy Friday. I’m glad you’re here! While NYC has been experiencing a horrible heatwave, Brandon and I have been in Maine, enjoying the first portion of our “work-cation.” Back in the spring we decided to rent our apartment out for a portion of July and then go work remotely in a more desirable (read less muggy) location. We initially had high hopes for San Fran but that proved to be a bit cost prohibitive, so we ended up in Portland, Maine. But we’re super happy here! The weather is gorgeous, the seafood is incredible, and even though we’re following a regular work schedule it feels relaxing and fun to be living life in a new place. We’ve already put your recommendations to good use and have eaten at several of the restaurants you mentioned. Suffice it to say, we’ve been eating well! You guys know your food.
We’ll be spending our entire weekend lounging at the beach and consuming as much lobster as possible, but if you’re in cooking mode, I highly recommend this Watermelon Lemonade sorbet. I made a batch for a girls night a few weeks back. It literally tastes like watermelon flavored lemonade- the perfect thing to cool off with! Have a fabulous weekend. xx
Watermelon Lemonade Sorbet sightly adapted from Jeni’s Splendid Ice Creams at Home
Makes about 1 quart
- 2 1/2 cups of puréed watermelon (about 4 cups chopped)
- 1/2 cup fresh lemon juice (about 3 lemons)
- 1/2 cup sugar
- 1/4 cup light corn syrup
Measure out about 4 cups chopped watermelon. Purée in food processors until smooth. Measure out 2 1/2 cups of the purée (I threw my extra in a smoothie), and place in a medium sized bowl.
Combine the lemon juice, sugar, and corn syrup in a sauce pan and bring to a boil, stirring occasionally until sugar is dissolved. Remove from heat.
Whisk the lemon juice mixture into the watermelon purée. Cover and let chill in fridge overnight or for 3-4 hours until very cold. Once cold, pour sorbet mixture into the chilled base of your ice cream maker. Spin until it is just the consistently of very softly whipped cream (mine took about 20 minutes). Pack the sorbet in a storage container. Press a sheet of parchment paper or saran wrap directly to the surface and seal with an air tight lid. Freeze for at least 4 hours or until very firm.
i love this idea of a work vacation! this is one of our main goals - just need a few more years for my husband to be able to be a little more flexible. we’re also thinking of going to maine this summer so please share your favorite spots!
So exciting, Rita- I’ve got a few Maine reviews in the works so will definitely let you know! And the work vacation is really awesome. It’s actually made me feel much more inspired with my work- and really productive. You and your husband definitely have to make it happen!
And now I’m drooling!
Oh I’m sorry. I wasn’t aware that you were posting about HEAVEN today. That sorbet looks nothing short of miraculous.
Ha- best comment ever!
That looks unreal! I love how you paired the watermelon flavor with lemonade!
I am extremely jealous of your work-cation. What a great idea! It has been extremely muggy here too over the past week or so - I could totally go for a heaping bowl full of this refreshing sorbet - yum!
I eat Paleo, do you think this would still work with honest instead of sugar and corn syrup??
Hi Bri! I’ve done a little research and it seems like there are handful of honey ice cream recipes out there, but the only glitch is that it takes longer to freeze. That wouldn’t bother me at all, so I say go for it! Also, I think you could get away with just a half a cup of honey. The sorbet could have been a little less sweet and I still would have loved it. Let me know how it goes!
You lost me @ corn syrup
Hi Karen- I totally feel you. A couple people have mentioned that to me and it’s made me realize the importance of getting some ice cream recipes on the site that don’t include corn syrup. Consider it in the works!
This is a must try! Looks delish!
Is there an option to the “ice cream maker” part. I don’t have one.
Hi Cindy- unfortunately I only know how to make the sorbet using an ice cream maker, but I’m sure you could explore some other options online just by googling. Sorry I can’t be of more help!
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I’m in the UK and can ussually substitute corn syrup for either golden syrup or glucose syrup. I think glucose syrup would better is this as golden syrup will adjust the flavour and colour.
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