Watermelon Lime Slushy Sorbet

Is it possible to survive on nothing but fruit for the entire summer?

Okay, maybe fruit + avocado toast.

It probably isn't a wise decision but it sounds pretty delicious if you ask me.

I'm on a simplistic recipe kick as of late, which I think comes naturally with summer.  Oh, and having no A/C definitely plays a part in that.  I am grilling nearly everything.   

Except this slushy.  Now that just wouldn't make sense. 

This recipe is the epitomy of simple.  You'll need 3 ingredients [water + ice don't count and since lime zest + juice come from the same fruit they equal 1! :)] and a blender or food processor.  It's a satisfying after dinner treat or a refreshing snack on a hot, summer day.

If you ever find yourself with a gigantic watermelon that you can't seem to finish this recipe is for you!

But even if you are the type who consumes entire melons by themselves [umm, hi, me!] you are going to l.o.v.e. this.  It just may be even more refreshing than eating plain watermelon.  You get all of the watermelon flavor + juiciness with the added kick of lime and that addicting, slurpable slushy texture.

Print this!

Watermelon Lime Slushy Sorbet

gluten-free, vegan // yields 2 servings

• 2 cups frozen + cubed watermelon
• 1/2 cup crushed ice
• 2 tablespoons lime juice
• 1-3 teaspoons liquid sweetener, ie: agave, brown rice syrup, honey
• zest from 1 lime
• 2-5 tablespoons water

1. Let the watermelon thaw on the counter for 5-10 minutes.
2. Place in your blender with the ice, lime juice, 1 teaspoon sweetener, 1/2-1 teaspoon lime zest, and 2 tablespoons of water.
3. Turn on and blend adding a little more water if needed.  Use the least amount of water as possible to keep the texture in between a slushy + sorbet.  I needed 1/4 cup.
4. Taste and add more sweetness and lime zest if needed.  I like this tart so I only used 1 teaspoon of sweetener.  This will also depend on the sweetness of your watermelon.
5. Pour into small glasses or bowls, top with a sprinkle of lime zest, and serve.

tips/substitutions: If you want it to have a slightly more formed texture place the mixture in a bowl in the freezer for 1-1 1/2 hours.  Then scoop and serve [it will still be soft] immediately.  For a more juice-like consistency do not freeze the watermelon.  For a more sorbet-like texture use a large food processor and scrape the bowl frequently until fully combined and smooth but not watery.  For a fully frozen version you can put the mixture into popsicle molds or let freeze in small bowls [best served within 1-2 days of making to avoid freezer burn].  Let thaw for 5-10 minutes before eating.

If you find yourself making this every single day until the end of summer, don't say I didn't warn you.  The whole family is going to enjoy this fruity treat!

Ashley

Watermelon, Strawberry, Basil Salad {2 ways}

2-fer' Friday!  Staring watermelon!

Organic, fair-trade watermelon on sale for $2.50!  What could be better?  Such a huge amount of fruit for that price.  Does anyone else have the problem when cutting watermelon [or pineapple!] that they literally eat HALF of it while cutting.  I'm so incredibly guilty of this.  Even if I just ate a huge meal I can never stop shoveling this juicy fruit into my face.

Luckily, after eating half a mini watermelon yesterday I still had enough left to create the following.  It's rare that fruit actually makes it to a recipe around here.

I'm super excited to share this incredibly refreshing, summery salad with you today.  And it couldn't be simpler.  Well, I'm sure it could be, but this is pretty freaking simple.

And the best part is that there are 2 variations, which are both perfect to share at a picnic or potluck.

If you decide to make the skewers I have a few rules you need to follow.

Well, really just one:  Don't change anything about this recipe!  

Especially the basil leaf!  The burst of juice from the watermelon, the sweetness from the strawberry and honey drizzle, the tangy goat cheese, and the pop of flavor from the basil all fuse together perfectly.  Seriously.  Don't mess with this!  And how pretty are purple basil leaves?  I'm determined to keep my herbs going strong this year.  So far so good.

For the 2nd salad version I'm introducing quinoa to the mix to make it a bit more side-dish worthy and less of an appetizer/snack.

Tri-colored quinoa is so fun but usually much more expensive.  Finally caught it on sale!

There are a few different ways you could serve this salad.

>> Individual bowls or cups mixed with the dressing before serving.

>> All mixed up with the dressing and served on a platter or in a large bowl.

>> Or, plated on a large platter or individual plates in layers and served with dressing on the side.

Layer: quinoa - watermelon - strawberries - sliced almonds - goat cheese - basil - black pepper - drizzle of honey - dressing on the side

I think I like this version best.  The presentation ends up a bit prettier as an added bonus!  

Print this!

Watermelon Strawberry Basil Skewers

gluten-free // yield varies 

• Watermelon, cubed ~1-1 1/2-inch in size
• Strawberries, hulled and quartered
• Basil leaves, 1 small leaf per skewer
• Goat cheese
• Honey

1. Layer the watermelon cube, basil leaf [if the leaves are large cut in half], goat cheese, strawberry, then skewer together with a toothpick.
2. Top with a drizzle of honey just before serving.  Best served immediately. 

Watermelon Strawberry Basil Quinoa Salad

gluten-free // yields 6+, side-dish servings

• 1 batch lemon shallot dressing
• 3 cups cooked quinoa
• 1 1/2 cups watermelon, 1/4-1/2-inch cubes
• 1 1/2 cups strawberries, hulled + chopped
• Goat cheese, crumbled
• Basil, thinly sliced
• Sliced Almonds
• Honey 
• Lemon, strawberries, salt, pepper, to garnish

1. After quinoa has cooked, let cool and then place in the fridge until fully chilled.
2. Plate just before serving.
3. Plating option 1: Toss quinoa + fruit together with as much dressing as desired.  Place in a large bowl/platter or in individual serving cups and top with crumbled goat cheese, sliced basil, almonds, and a honey drizzle.  Add other garnishes if desired.  Serve immediately.  
4. Plating option 2: Plate quinoa on a large platter, then add the watermelon + strawberries on top, followed by the crumbled goat cheese, basil, and sliced almonds.  Add other garnishes if desired.  Drizzle with honey drizzle + dressing or serve on the side.  Serve immediately. 

Lemon Shallot Dressinggluten-free // yields +1/2 cup

from: this post

• 5 tablespoons extra virgin olive oil
• 1/4 cup fresh lemon juice
• 2 teaspoons minced shallot
• 1 1/2 teaspoons honey
• 1/4 teaspoon salt + pepper

1. Combine all ingredients in a jar, seal the jar, and shake vigorously to incorporate the honey.
2. Refrigerate until ready to serve and shake before pouring.  Flavors deepen as it sits.

Enjoy + have a fantastic weekend!

Ashley