Posts tagged ‘watermelon’

Frozen Watermelon Basil-Lime Bars

Frozen Watermelon Basil-Lime Bars

We don’t spend hours in the kitchen every evening.

Sometimes, I just pop a bowl of cold fried rice into the microwave for a quicker than quick dinner. On Tuesdays my mother and I steam broccoli, chop watermelon into chunks, sit down to watch Chopped and call it a night. I’ve even leaned against the fridge and eaten cold chicken salad straight out of the tupperware. Our kitchen is always stocked with enough leftovers to make us low-maintenance weeknight diners.

Weekends, though… That’s an entirely different matter. Sometimes the whole day revolves our food. My mother often wakes up before me to brush her bread with an egg glaze, and we juggle the oven so I can bake biscuits. She’s the queen of scrambled eggs and freshly squeezed juice, and I can press any berry into a special maple syrup.

My parents and I frequently head to the farmer’s market right after breakfast to shop for dinner, usually without a meal plan in mind. We pick whatever’s fresh and seasonal and bright, whatever inspires hunger even though we just ate. My family has been known to spend an afternoon rolling out pasta directly on our dinner table, marinating fish, picking through sun-warmed herbs. Then, we feast.

Frozen Watermelon Basil-Lime Bars

Don’t be fooled, though. There are plenty of awful mistakes, pain in the rear ingredients, and even the occasional temper. Our kitchen is what my dad likes to call a “two-butt work area.” The three of us barely fit inside it, and with the two dogs brushing against our ankles, it’s a very tight squeeze.

Usually, it’s chaotic frustration. As the sky darkens, my dad works from both the stove and the cutting board, on opposite ends of the kitchen. My mother can’t help but clean dishes in real time, sometimes whisking bowls off into the sink before we’re through with them. And me? I’m just trying to get to the oven, which is between the two of them. Add Tilly, who begs at your feet until you step on her, and Otis, who grunts whenever you drop a scrap – it’s an experience.

Yet once we carry plates to the table, settling down in our usual chairs, it’s calm. It’s relaxed. It’s all about passing plates and trying a bit of everything. It’s the subdued “Mmm!” at first bite. Cooking together is hectic, but it’s always worth it. There is something intangible about a meal created with your family… an hour of satisfaction, and a lifetime of memories.

Frozen Watermelon Basil-Lime Bars

Usually when I’m in the kitchen, I’m alone. Sometimes I’m even the only one in the entire house, especially now in the summer. I love baking in the serene calm of morning, with light streaming from the window above the sink and the French doors. It’s quiet, except for blue jays rustling in the backyard pines and the faint rhythm of my breath. It’s silent enough for me to sense the song of the kitchen in my ears and in my soul.

When I’m baking by myself, the kitchen is perfect for one person – spacious, even. I can’t help but feel that there’s no better way to spend life than alone with my thoughts and my Kitchen Aid. That is, until the weekend rolls around again. Then I’m weaving between my parents, half laughing and half exasperated, five minutes away from “dinner’s ready.” And at that moment, there’s no other place I’d rather be.

They’re opposite situations, and I like that. I like the contrast, and the fact that such distinct experiences can occur in the same room. The differences make each experience memorable and sweet, even if they don’t seem to complement each other at first glance.

Frozen Watermelon Basil-Lime Bars

I love juxtaposed differences, in life and in food. Sweet with salty, hot with cool, creamy with crunchy… Enter these watermelon bars, the perfect example of just that.

The bottom layer is the simplest watermelon sorbet, a snap to whirl together. It freezes somewhat hard and icy, but it’s utterly refreshing. The sorbet is spread with a basil-lime semifreddo, which is one of the most delicious things I’ve ever made. The semifreddo makes up for all the richness the sorbet lacks, whisked with sweetened condensed milk and lightened with whipped cream. It’s so thick and creamy, it should be illegal. The zing of lime and smooth, floral aroma of basil pair gorgeously with melon.

It could be a clash of flavors and textures, but I think they make a beautifully balanced combination. Together, they pack the epitome of summer in every melting bite.

Frozen Watermelon Basil-Lime Bars

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August 4, 2010 at 10:06 pm 52 comments


Elissa Bernstein



I'm Elissa: a 17 (now 21) year old baker in Seattle Boston juggling creative nonfiction workshops, subway maps, and my passions for writing, baking, and photography. Photo above © Michelle Moore

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