Summertime and its blistering heat always brings the desire for ice cream or gelato to cool down your insides. What do you do if you’re lactose-intolerant or allergic to milk products? We tried a new recipe here at our bed and breakfast this morning for a guest who had that exact issue. We had planned on our signature lavender panna cotta as our first course – well, that wouldn’t work very well.
So Saturday, Mike came up with a sherbet/granitas-like concoction using watermelon.
Here are the ingredients:
2 cups of cubed and seeded watermelon
1/2 cup sugar
1 envelope unflavored gelatin
1/3 cup cranberry juice
First, place watermelon cubes in a food processor, or a blender. Cover, process or blend until smooth. You should end up with about 3 cups of pureed watermelon.
Stir in sugar.
Then combine the gelatin and cranberry juice in a small saucepan. Let it stand for 5 minutes. Stir the cranberry juice and gelatin mixture over low heat until the gelatin is dissolved.
Pour dissolved gelatin into the pureed melon and stir. Then, pour entire mixture into an 8X8X2-inch baking pan. Cover and freeze two hours until firm.
After two hours, break up frozen mixture and place in a chilled mixing bowl. Beat with a mixer on medium to high speed until it is fluffy. Return it to the pan. Cover and freeze about 6 more hours until firm.
To serve, let stand at room temperature for 5 minutes and scoop into serving dishes. We made this the night before and, for our first course, served it in a sherbet dish with a triangle of watermelon on the side.
Makes 8 1/2 cup servings.
Here at Richmond’s premier bed and breakfast, we incorporate our guests dietary restrictions into our menus to create hearty gourmet breakfasts that everyone can enjoy. We focus on seasonal items available from local producers to bring the best flavors and regional favorites to our guests’ plates. If you’re looking for a very special treat, make a reservation for a getaway soon!