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Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
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Saturday, February 24

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Ingredient Wed Aug 29 2007

Cheap Watermelons at Stanleys

98 cents! For a mere 98 cents per watermelon, how can you pass up at least one of these quintessential summer fruits?

Don't let the seemingly cumbersome quality (namely the size) of the melon dissuade you. Get a good knife and you're golden. If you have a small household and can't seem to imagine eating watermelon for breakfast lunch and dinner yourself for a week, why not make a sorbet you can freeze and enjoy for a few weeks?

Watermelon Sorbet - adapted from Joy of Cooking
Straining the puréed watermelon

Note: You'll need an ice cream maker of some kind for this recipe. If you don't have one, follow the recipe for making watermelon juice and use it in a cocktail with a splash of lime and a shot of good quality vodka.

Remove the rind and seeds from half of a large red or yellow watermelon. How much melon you use will depend on the capacity of your ice cream maker. The following quantities will make about 1 quart of sorbet.

Puree the fruit in a blender until smooth, then strain through a sieve.

In a small saucepan, combine:
1 cup watermelon juice
1/2 - 1 cup sugar

Heat over medium heat just until the sugar dissolves. Strain.
Combine the sweetened juice with
3 cups fresh watermelon juice
1 Tbs fresh lemon juice
2 Tbs Vodka

Chill for one hour then pour into an ice cream maker.

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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