Easy Melon Sorbet and Watermelon-Strawberry Slush

I love summer. The heat doesn't bother me that much and I would definitely rather be hot than cold. I know there are many people out there who completely disagree with me and I happen to be married to one of them.
Anyway, the weather here in Georgia seems to have taken a turn for the hotter, which goes hand in hand with more humidity. The past week has been pretty sticky and hot.

This type of weather means that cold refreshment is absolutely necessary.

I saw this recipe/idea for Easy Melon Sorbet and the picture looked so refreshing that I went out and bought a canteloupe, a honeydew melon and a watermelon.

It turns out, it really was that easy. Not that making sorbet it difficult, but this one doesn't even include a simple syrup, so there are only a few steps.

I cut up my melons, froze them in a ziploc bag and then pureed them, the following day. I had to add a Tablespoon or 2 of water to each batch of melon, to help smooth it out, but my melons were so sweet and tasty that I didn't add any sugar to them.
We loved this easy frozen melon treat. I actually finished it of last night and it was so delicious.

The other little drink came about when I had some watermelon cubes and we wanted a frosty/slushy drink, so I decided to combine the watermelon with some frozen strawberries I had on hand and it turned out really delicious.

Easy and refreshing!



Easy Melon Sorbet from Martha Stewart Living
Enjoy this frozen fruit dessert without a lot of bother or even an ice-cream maker. All you need are a few fresh melons and a food processor.
First, cube a melon and freeze it in a food-storage bag.
When you're ready to make sorbet, place frozen melon in the food processor, and puree.
You may need to add water to smooth. Add sugar to taste, and puree again.
Serve immediately, or store in the freezer in an airtight container up to 2 weeks.

Watermelon-Strawberry Slush by Mary Ann
4-5 cups watermelon cubes
2 cups frozen strawberries (or more, until slushy consistency is achieved)

Place watermelon cubes and frozen strawberries in the food processor or blender and process until blended and slushy. Pour into glasses and serve.
(I guess you could add sugar, but it tasted great without any)

Breakfast Banana Split

I don't remember where I saw this idea, but I did see it in a cookbook somewhere and I thought it was too cute to pass up.
I am always looking for new ways to make breakfast healthier and more exciting.

This breakfast takes the idea of a banana split and makes it breakfast worthy (although I am not against eating ice cream for breakfast :-)

I found these cute little banana split dishes at Publix and thought they really just added another element of fun to this whole idea. This is also a versatile breakfast idea- you can change up the fruits and toppings with whatever you like best.

Breakfast Banana Split
1 banana, split in half lengthwise
assorted melon balls- I used canteloupe and honeydew
yogurt
granola
berries- I used blueberries and raspberries

Place your sliced banana in a dish. Top with melon balls and yogurt. Sprinkle granola and berries on top. Eat
Ta-da!
Wasn't that easy?

P.S. if you look closely at the spoon, you can see my reflection- kinda made me laugh

and you still have time to enter my giveaway!

One Year Ago- Grandma Ruthardt's Sloppy Joes on Prudy's Whole Wheat Hamburger Buns

Watermelon Pops

Watermelon is my favorite food. I love it. When I saw these popsicles I thought they would be so much fun to make. The original recipe called for coconut sorbet, but I couldn't find any, anywhere, so I used vanilla bean natural ice cream instead. I used plastic cups although the recipe called for ice pop molds. Either way you need wooden sticks. These were really yummy. A couple of people even spit out the chocolate chips because they thought they were seeds!


Watermelon Pops adapted from Women's Day Magazine

4 cups seedless watermelon chunks, the smaller the better

light corn syrup or granulated sugar

1/4 cup mini chocolate chips

1 pt. vanilla ice cream, white as you can get, and softened

3 cups honeydew melon

1. Spread watermelon chunks in an even layer on a baking sheet. Freeze about 1 hour or until semi-frozen. Transfer to a blender and add either 2 Tblscorn syrup or 2 Tbls sugar, or both, to taste (I didn't add very much because my melon was wonderful tasting and sweet). Puree until a thick slush forms. Stir in chocolate chips.

2. Fill molds or cups halfway with slush. Insert a stick into the center of each, letting sticks extend 2 in. above top edge of molds. The slush will support the sticks without sinking, so you won't need the tops of molds.) Freeze molds 1 hour or until solid.

3. Carefully spoon ice cream (about 2 Tbls in each mold over watermelon layer, to simulate the rind. Freeze 1 hour or until hard.

4. Meanwhile, spread the honeydew chunks in a even layer on a baking sheet. Freeze about 1 hour or until semi-frozen. Transfer to a blender and add corn syrup or sugar, and puree until a thick slush forms. Fill molds to top with honeydew slush and Freeze 4 hours or until hard.

5. To serve: Let pops stand at room temperature for 3 minutes to soften slightly. Remove from molds. If pops don't release easily, dip molds briefly in warm, not hot, water.