Sunday, April 26, 2015


Watermelon Sherbet
We tried this recipe this weekend.  As usual, I did not follow the recipe to a "T". I doubled the recipe. I used Half and Half instead of cream. Then I poured it into a commercial "1.89 L" plastic sherbet container, and threw it into the deep freeze overnight instead of the ice cream maker. We added the mini-chips when serving. It turned out smooth, creamy and delicious- a great treat for a hot summer day!
Maybe this would be a good time to share another Armstrong Arms favorite summer recipe: Watermelon Lemonade!  We actually have two ways we do it- the quick way, and the "natural" way.  The quick method is this: In a 1 gallon pitcher, mix 1 can lemonade concentrate, 1 quart watermelon mush, and 3 trays of crushed ice or 3 juice cans of water.  This makes a really nice, sweet slushy.  The "natural" way is the way we usually make it.  In your 1 gallon pitcher, pour 1 cup lemon juice (like Realemon), 1 cup sugar, and 1 quart watermelon mush.  Fill the pitcher with water and ice.  This has a lighter flavor.

OK, so I am writing this backwards, but I just realized some people might be asking, "How does HS Farm Mama make her watermelon mush?" Good question.  I don't use seedless watermelon- that's too expensive!  We just buy a big ole watermelon and cut it up in cubes.  By then, most of the seeds have fallen out.  Then, I throw the cubes in the blender and whir them into slurry.  The slurry goes into re-purposed, clean, mayonnaise jars, and then into the door of one of the freezers. Some of the watermelon cubes can go into quart freezer bags and into the freezer, too. These are good for a quick fruit salad for family gatherings, or can be slipped into drinks and used in place of ice cubes. Viola'! Easy watermelon for all your yummy summer recipes.

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