Sorbet is so easy to make and doesn’t require special equipment, like an ice cream maker, so I freeze small batches throughout the summer as different fruit hits its peak in my garden, from rhubarb to berries. I occasionally grow enough watermelon to make the sorbet I share this week in my Twice as Tasty column for the Flathead Beacon, but usually I have to buy the melon.
When I have plenty of options, I look for a whole small watermelon that isn’t seedless, because large, fully formed black seeds are easier to remove than the edible ivory seed coats that run down a seedless melon. But I primarily look for the ripest melon. In a recent article for Simply Recipes, I interviewed a watermelon expert about the biggest myths around watermelon ripeness and how to pick the best melon. You can get his tips here.
Learn to make Watermelon-Mint Sorbet
