Oh this four-day weekend was a lot of fun ya’ll. Our fourth of July weekend came with sparklers, pool time and cold desserts to help with the blazing temps. We have been hit pretty hard with rain in Tampa so in between the down pours on Wednesday and Thursday we took Lily out for sparklers and other small fireworks.
Last year Lily had just turned one and wasn’t too keen on holding sparklers. This year it took a few attempts before she wanted to hold it. We tried placing a plastic cup over the sparkler to help prevent hot sparks from falling on her hand, but it was impossible for her & Mike to hold it under the cup. Lily is pretty brazen so we kept Mike close so she didn’t try to grab the sparkler and burn. Maybe next year we will graduate to swirling the sparklers in big circles!
Lily was not a fan of any fireworks with loud pops last year so we stuck to smoke bombs and those little white tissue balls that give a tiny “pop” when thrown to the ground. She LOVED those. We would give her one or two and she would wind up her arm and toss them. Eventually she would run down the driveway and pitch them into the street.
The colored smoke bombs were duds. About two of the bombs landed in streams along the driveway created by the rain. They were dead on impact. Whomp Whomp. The others created so much smoke that blew right into our faces, making me want to gag. Next year I think we’ll skip on those.
Thanks to the ISR lessons we have been swimming in our pool and feeling more at ease. She is a total fish and can swim from one end of the pool to the next! I have video and will try and post it this week. On Saturday we took a break from the water and enjoyed a dessert from my childhood. My Aunt made this watermelon sherbet for us when I was a kid. After that my mom continued to make it for us through the years. This summertime dessert is simple, tastes great and helps beat any heat wave.
Watermelon Sherbet Slices
Mini chocolate chips
This recipe has no real measurements. Just use however much you want depending on the size of the bowl you have. Because you are just layering the different flavors you can’t mess up the flavor. The only thing you can mess up on is the appearance (making too big of a “rind” and not enough melon).
I purchased my sherbet from Sweetbay, a local grocery store in Florida, and used their brand. You use a smaller amount of the lime and especially the pineapple flavors compared to the strawberry, so if you’re using a large bowl you could get two quarts of strawberry to be on the safe side. I bought one quart of each for the small bowl and have plenty of leftovers. FYI the pineapple flavor from Sweetbay’s brand isn’t that great, so I will most likely toss it. Pineapple is my favorite sherbet flavor and I’m pretty snooty when it doesn’t measure up to my favorite from Blue Bell.
To start put a couple of scoops of the lime flavor into your bowl. Turn the bowl on its side and with a spoon start to push the sherbet down to create a layer all around the bowl. You have to work quickly because the sherbet melts pretty quickly making it difficult to spread out. You can spread it out to the brim or go half way up the bowl like I did. Again…there are no measurements, make it however big you want! Cover the bowl with foil and place it in the freezer for about 10-20 minutes. Tip: I find that using a metal bowl makes it easier in the end to get the watermelon sherbet out, but use whatever you have on hand!
Take the bowl out of the freezer, start scooping the pineapple flavor into the bowl and spread a layer of that on top. Remember real watermelon has a small white layer so try and thin out the pineapple as much as you can. Cover with foil and freeze again for 10-20 minutes.
While it is freezing take out the strawberry flavor and mini chocolate chips. In a separate bowl scoop the strawberry in and sprinkle as many of the chocolate chips as you want on top. The chocolate chips represent the seeds, but with this watermelon the seeds are delicious and you won’t want to spit them out! Mix the sherbet and chocolate together. Sherbet is much softer than ice cream so you will find it won’t take you long to mix.
Take the bowl back out of the freezer and fill the middle with your strawberry & chip mixture. If you didn’t make enough, don’t worry. Try whipping up a little more while you place the bowl back in the freezer. Once you have filled the middle of your watermelon sherbet up, cover with foil once again and place in the freezer for about 30 minutes.
When you’re ready to serve, fill up a large bowl with warm water and place a plate on the counter nearby. Take your bowl out of the freezer and place it in the bowl with warm water. Press it down so that the warm water surrounds the entire bowl, but doesn’t go over the edge into the sherbet. It only takes about a minute or less. When you can start to move the bowl around and the sherbet slides away from the side take it out of the water. Place the plate on top of the bowl and flip it over. Wipe up some of the melted lime sherbet with a paper towel and put the plate with the upside down watermelon “mound” into the freezer to help set it for only about 5 minutes (no need to cover it). While the sherbet firms back up get your bowls and spoons ready! If you are only serving this to a few people and anticipate leftovers, grab a freezer safe container and some parchment paper.
Pull the “mound” back out and with a large knife cut it in half. It helps to dip your knife in warm water to make each cut so you don’t mix the lime into the strawberry flavor (that’s if you’re trying to make it look pretty!). From each half cut, slice off the desired amount and serve it up!
Before I dig into my slice I always cut the remaining watermelon sherbet into slices. I place parchment paper in the freezer safe container. Place a few slices of the watermelon sherbet on top and then cover with more parchment paper. Cover and place in the freezer. Now next time you want a slice it is already pre-cut and waiting for you!
Lily loved this. So much that she picked the bowl up and tried to drink the melted remnants. Warning that this can be a messy dessert for toddlers, so it’s best served outside and in a bathing suit. Make it even easier and strip them down to a diaper (or bare bum) and let your toddler run through the sprinklers after to clean off!