Sunset's One-Block Feast

Discover how we learned to eat almost entirely from the land around us ― and how you can, too

Inside The One-Block Feast

Take a peek at our book about how we tried to raise every ingredient we’d need for 4 seasonal menus—right in our backyard. Plus: recipes

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Watermelon, Cantaloupe, or Honeydew Sorbet
Written by Margo True

Watermelon, Cantaloupe, or Honeydew Sorbet

We especially loved the flavor of our sweet, honeyed ‘Ambrosia’ cantaloupes in this sorbet, but the greenish ‘Sharlyn’ melons and ‘Sugar Baby’ watermelons were good too. The sorbet is best when eaten as soon as possible after freezing, because the lack of refined sugar makes it turn icy as it sits in the freezer. The good news is that any leftover sorbet makes an excellent granita: Turn it into a square baking pan, rake it with a fork until fluffy, cover, and freeze. To serve, let the granita sit at room temperature for 5 minutes, then re-rake with the fork until fluffy.

Recipe: Watermelon, Cantaloupe, or Honeydew Sorbet

 

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