Ugh. For the past 2 weeks I have been in recovery mode from a tonsillectomy. My diet has consisted of ices, applesauce, slurpees (oh thank heaven), ice cream, mashed potatoes, mushy peas and the like. A glimpse into the geriatric life. Cherish your taste buds and cherish your youth. All the ice cream and liquid painkillers you can ingest might sound fun at first, but trust me- It’s not.
Finally, I’m feeling like myself again. I have my energy back and the crankiness has subsided. It’s time to get back in the kitchen. Slight issue? The scars inside my throat are still healing and there is not too much on the menu that I can eat. I looked into making some home made ice cream or sherbet but most of the fun recipes required the use of an ice cream machine and needless to say, I’m short one of those. So- when navigating through the aisles at Wegman’s back home, my BFF Patti and I decided to get a little crazy and inject some fun back into my life. We headed over to the kosher wine section and the rest is history. We weren’t quite sure if our concoction would work. But, we gave it a go and I have to say this sorbet was the best thing I have put in my mouth in quite some time. 
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Ingredients:
1/2 small seedless watermelon
1/2 cup sugar
1 cup dry Rosé wine or Malvasia wine(that’s all they had in the kosha section- sweet and not dry- it was awesome in our ice)
Procedure:
In a blender liquify the watermelon. Then, run the liquified watermelon through a small metal sieve or a cheesecloth to remove the pulp and white seeds. This should yield about 2 cups of watermelon juice.
Next, over a medium heat, place the wine and sugar in a small sauce pan. Stir until all the sugar dissolves. Take it off the heat immediately after this occurs (we don’t want to cook out all the alcohol- now do we?).
Mix the watermelon juice and the wine mixture together and place it in the freezer in a metal mixing bowl to freeze. Leave it in the freezer for 8-12 hours (or overnight). Serves 6. Enjoy!!!