Watermelon-Mint Sorbet

Because watermelon stops ripening the moment it’s harvested, I try to use it the day I buy it—and to use every bit I can. Learn more at TwiceasTasty.com.
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

Kitchen Favorites: Snack Bowls

Testing kitchen products puts pieces in my hands that I never would have bought yet now find they fit perfectly into my tiny kitchen. Learn more at TwiceasTasty.com.
Testing kitchen products for The Spruce Eats puts pieces in my hands that I never would have sought out, like the four Corelle Classic Winter Frost White Bowls I feature in my latest article for the website. These 12-ounce bowls were chosen by another writer as part of a cereal bowl roundup, but after they arrived at my house for testing, it was clear I wanted to bump up a size. Instead of immediately returning the bowls, I held onto them to judge their overall usefulness—and decided they were worth the shelf space to keep permanently.

I rarely eat cereal from these bowls, reserving that for a larger-capacity set that I tested and kept for sailing, picnicking, road tripping, and more. But Corelle’s smaller bowls travel just as well. I use them often at home, too, for snacks, small portions, meal prep, and serving.
Learn about choosing and using snack bowls

Rhubarb–Rosemary Sorbet

Beat the heat with sorbet using affordable ingredients and tools already in your kitchen. Learn more at TwiceasTasty.com.
For my money, the best way to beat the heat is sorbet. And I do mean money: homemade sorbet can be made with affordable ingredients like in-season fruit, herbs, honey or sugar, and water. You can also make it with tools you likely already have in your kitchen, as I explain this week in my Twice as Tasty column for the Flathead Beacon.

A few tricks help you smooth out sorbet and counteract the ice crystals that can form so quickly when you try to make frozen, nondairy desserts. Ice cream makers and gelato machines may speed up the process, so you can use one if you already own one, but there’s no need to buy a new appliance if you want to enjoy dairy-free sorbets.
Learn to make Rhubarb–Rosemary Sorbet and other flavors