I bought “the hugest” (my little son’s description :) watermelon a couple of days ago. Since there are only two watermelon-eaters in our home, everyone got quite a share; but we still couldn’t finish it. Sometimes, when you eat too much of your favorite thing you can suddenly (and never gradually) reach to the point when even a thought about what you were eating a moment before with an impressive appetite, becomes unpleasantly disturbing. That was the case. The leftover of this watermelon was sitting in the fridge, occupying always valuable space. I was too weak to get rid of it (I hate throwing perfectly good food away). Instead, I started thinking about transforming it into something else. This August’s “Gourmet” I got in the mail had just what I might had needed. Usually, I’m quite skeptical about the idea of utilizing condensed milk as a main ingredient in the dessert. But here it was used only in one layer, and was diluted with a very generous amount of lime juice, so, I gave it a try. It wasn’t bad, really. And I LOVED the watermelon sorbet.
A bit of tequila prevents the sorbet from freezing too hard, and adds a nice touch. The dessert cuts nicely and looks pretty on a plate; but it’s a very good idea to chill the plates before serving. This way the guests get a chance to enjoy eating the dessert with a fork rather than drinking it or licking from the plate.
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