Summer calls for making dessert *without* turning on the oven
Erin Cameron
You’ve stopped blow-drying your hair, you’re hardly wearing shoes and you haven’t turned on the oven in weeks. That’s right: It’s barbecue season. If you’re seeking the ultimate way to cool off at a cookout without committing your digestive system to a gargantuan ice cream cone, turn to this hydrating, gut-friendly, one-ingredient watermelon sorbet recipe that doesn’t require a moment of baking or cooking.
Preparing it is as simple as freezing cubed watermelon until solid, blending it smooth, packing the purée in a pan and freezing it again. In a few hours, the modest summer fruit (that’s great for digestion and nourishing gut bacteria) will be transformed into a scoopable, refreshing sorbet that’s naturally sweetened without the help of added sugar.
The key here is picking a ripe watermelon for maximum flavor and color. Its exterior should be deep green, and the ground spot—or where the watermelon once rested on the soil—should be a creamy yellow, not white or pale green. Tap the ground spot; if the sound is deep and hollow, it’s ready to purchase. (P.S.: We think seeded watermelons have better flavor, but if you can’t be bothered with seeds, pick one that’s seedless. Even better, use our handy guide for cutting watermelon like a pro to minimize cleanup.)