We’re exploring the many ways to prepare one of summer’s most underestimated fruits: Watermelon. We’ve partnered with Ashley Rodriguez of Not Without Salt for fresh recipes ideas and cooking tips.
As late spring arrives, there’s one fruit that is in ample supply and just screams “summer,” more than anything else in season this time of year: Watermelon. And while we all have childhood memories of eating it off the rind, sticky juice running down our chins, and seeing who can spit the seeds the farthest, it’s not a fruit that presents itself in a clear way in the kitchen. Have peaches? Make a cobbler. Strawberries? Bring on the short cake. But what do you do with watermelon? This watermelon bar recipe answers that question.
A stunning mix of colors, textures, and flavors, this dessert pairs a crisp, cooling watermelon sorbet with a creamy, tart semifreddo. Semifreddo, which simply means “partially frozen,” is the easiest ice cream you’ll ever make. It’s creamy, softer than ice cream, and the best part: it requires no churning. This recipe may have a few steps, but each moment spent making this dessert will be rewarded.
If you don’t want to make the entire recipe, this semifreddo pairs beautifully with fresh berries, or you can serve a slice of it on top of a tequila-spiked slice of watermelon. Freeze the semifreddo in a plastic wrap lined loaf pan and remove to slice.