Yield: About a dozen ½-cup servings.
8 cups watermelon
1 (12-ounce) can orange juice concentrate, thawed
Sugar or honey to taste
Zest of one orange
Put melon and juice concentrate into a blender and pulse until pureed and well-blended. Taste and add sugar or honey if needed. Pour puree into a covered container and freeze 6 to 8 hours or overnight. Garnish with orange zest.
Variation: For a sparkling sorbet, after pureeing, put mixture into a container and stir in 2 cups of soda water or sparkling wine. Freeze as noted.
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Five decades since boyhood summers at White Lake, a writer returns to see what time has changed — and what the water remembers.
At both the turn of the century and today, Beaufort’s waterfront has attracted a hum of commerce and community. At its heart, a historic avenue tells that history, from the stately double-porched homes to the sound of ships announcing their arrival at port.
Grab your goggles and dive into historic pools and nostalgic swimming holes, where cool relief and summer traditions have stood the test of time.
The smoky signature on our summer dinners isn’t the only lingering effect of an evening spent around the grates.
