Makes about 1½ quarts/1.4 L sherbet
WHETHER YOU CALL IT “SHER-BETTE.” AS ITS SPELLED AND HOW IT PROBABLY should be pronounced, or “Shur-Burt” as though you’re Ernie on Sesame Street responding to your roommate, this is a lighter, fairly retro, and fabulously refreshing alternative to ice cream. This watermelon riff is especially good to know about when you’ve been gifted an enormous watermelon for one reason or another. Like, say, you’ve hosted a summer barbecue and someone decided to bring one for the kids, but the adults all drank a little too much and forgot to crack it open? You know what I mean.
At any rate, Midwest summers are synonymous with watermelon. Watermelons are a prized crop of the Great Plains of the Midwest, namely South Dakota and its Black Diamond variety, round as a beach ball with a striking matte, blackish-green skin the color of seaweed, with a snow white inner rind. Its flesh is so sweet and vibrant it nearly glows. If hot pink had a flavor, this would be it.
4 cups/680 g chopped seedless watermelon (1-inch/2.5 cm chunks)
¾ cup/150 g granulated sugar
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed lime juice
⅛ teaspoon fine sea salt
¼ cup/57 g cold water
2½ teaspoons unflavored gelatin
1 cup/225 g half-and-half
In a large bowl, combine the watermelon, sugar, lemon juice, lime juice, and salt. Cover the bowl and chill for 30 minutes in the refrigerator, or until the sugar has dissolved.
Meanwhile, in a small, microwave-safe bowl, whisk together the cold water and gelatin. Set aside to soften for 5 minutes. Place the bowl in the microwave and heat for 15 seconds on HIGH to melt the gelatin. Alternatively, scrape the gelatin into a 1- to 1½-quart/1 to 1.4 L saucepan and melt it gently over low heat.
Transfer the watermelon mixture to a blender. Blend for 1 minute. Add the melted gelatin and blend in for 30 seconds. Blend in the half-and-half. Pour the mixture back into the large bowl and cover. Chill in the refrigerator for at least 3 hours, or overnight.
Pour into an ice-cream maker and freeze according to the manufacturer’s instructions. Transfer to an airtight container, cover tightly, and freeze until firm. Soften slightly before scooping and serving.