It’s Secret Recipe Club reveal day! What is the SRC? Basically you are assigned a fellow participant’s blog by the organizer and then you pick a recipe of your choice from that blog and make your version of it. But it is a secret, you cannot reveal whom you picked and what you made until the established posting date and time…. which is today! I can’t wait to see who picked me.

I have to admit I am really nervous. I feel like the new kid who just joined a new class at a new school halfway through the school year. The source of my anxiety? I asked to be switched groups, from C to A, for scheduling reasons. I have done 3 SRCs so far and I got to bond with some people from my group and started looking forward to their reveals. But now I left my friends in group C. I hope group A is nice to me! Ah well new friendships await!

This month I was assigned the cool chick Katie who is the author of This Chick Cooks. As she explains her eating habits are changing: I’m going back to the basics trying to focus on natural, whole foods and eliminate processed items such as white sugar, white flour etc. But she is reasonable too and believes in a treat: while I am trying to focus on my family’s health I also believe in moderation. Everyone deserves a little treat now and then, right?

I learned quite a few things on her blog. She has great informative posts where she discusses pesticides on fruits and veggies or the dangers of refined sugar.  And then the recipes will help you learn how to substitute bad ingredients for better ones. Looking for a the recipe I was going to make though was a breeze because the ‘coincidence’ was just to obvious to ignore. I made my interpretation of her Watermelon Desserts {lime stuffed with sherbet} because the lime cups are too cute and  just so happen to have watermelon sorbet in my freezer from my Watermelon Carving Event Entry.

Ξ Watermelon Sorbet Served in a Lime Cup Ξ


limes (1 per serving)
watermelon sorbet (or pink like strawberry, raspberry etc.)
“seeds”: mini chocolate chips or annatto seeds or black sesame, etc.


Cut a tiny bit off the bottom of the lime, just enough so it will stand up. Cut off the top and scoop the insides out. Fill the limes with sorbet and freeze till ready to serve.  Decorating or imitating seeds is your personal choice. For my full cups I went with a knotted lime zest.

But I had the idea of cutting a slice out of the filled lime which makes it look like a mini watermelon slice with the green rind and white wall. Katie suggests mini chocolate chips to imitate the seeds. I could not find some but I had annatto seeds that work just great.

Ξ Watermelon and Basil Sorbet Ξ
from Emily Maloy


4 cups pureed watermelon
1/2 cup of granulated sugar
1 tsp fresh basil


1. Puree watermelon with basil.
2. Boil 1 cup of the pureed watermelon with the sugar for 3 to 5 minutes, making a syrup, and allow it to cool completely.
3. Add to remaining pureed watermelon and and process for 25 minutes in an ice cream machine.
4. Freeze for 3 hours or up to overnight.

I served this to a friend for a lunch and he was thrilled by the presentation and taste. In case you are wondering what is the stuff under my lime it is a little bit of plain sugar mixed with a couple of drops of yellow and red food coloring.