Watermelon Sherbet

This recipe from Eating Well was created rather quickly after I found it, simply because it's summer. Watermelon is reasonably priced at the grocery store, and my kids love watermelon. I thought this would be a win for them, but it turns out that neither of them loves it.

Dave and I find it refreshing. It's authentic watermelon flavor that's not cloying but just sweet enough to taste relatively healthy. It definitely needs to stand at room temperature at least 5-10 minutes before scooping because it, like custard, is best not fully frozen.

Watermelon Sherbet
6 1/2 cups seedless watermelon, cubed
14 oz. sweetened condensed milk
1/2 cup lime juice
1/4 tsp. salt

Place watermelon on large baking sheet, and freeze until frozen. Puree frozen watermelon with the remaining ingredients, breaking into smaller batches if needed, until smooth. Transfer to a large container with a cover, and freeze until firm. Makes about 6 cups of sherbet.

Berry Lemonade Bars

This recipe came from the now defunct Cooking Light magazine. I made these for a treat when my family came to visit, and they were quite popular with the adults. The children opted for ice cream sandwiches, which left the last two bars as the perfect bedtime snack for Dave and me.

Berry Lemonade Bars
Crust
3 oz. all-purpose flour
1.5 oz. white whole-wheat flour
1/4 cup powdered sugar
2 Tbsp. cornstarch
2 tsp. lemon zest
1/8 tsp. salt
1/4 cup unsalted butter, diced and chilled
2 Tbsp. canola oil
Filling
6 oz. fresh strawberries
1.5 oz. all-purpose flour
1 1/3 cups sugar
1/4 cup fresh lemon juice
1/8 tsp. salt
4 large eggs, lightly beaten
2 Tbsp. powdered sugar

Preheat oven to 350°F. To prepare crust, combine all ingredients except butter and oil in a food processor. Add butter and oil, and pulse until the mixture resembles sand. Pour the mixture into an 8-inch greased pan. Press down into bottom of pan, and bake for 20 minutes.

Meanwhile, puree berries. Strain, and discard solids. Measure out 1/2 cup of fruit puree, and use that for the filling. In a bowl, whisk together all ingredients until combined. Pour onto the hot crust, and bake 23 minutes or just until set. Cool completely on a wire rack, and then chill at least 2 hours before slicing. Sprinkle with powdered sugar immediately before serving.

Makes 9 generous servings or 16 dainty ones.