The gypsies would drive from neighbourhood to neighbourhood in their open trucks and sell watermelons, just a few years ago in Athens. I think they still do it in rural areas. And in the early afternoon, you’d hear their voices through the loudspeakers in their cars, shouting “karpouziaaaaaaa”, because karpouzi is what we call a watermelon in Greece. If you wanted to, they would carve it open for you so you could testify to the freshness of the fruit.
Today I buy my watermelons from the supermarket, or the open market, every Wednesday in my area. But I still miss the gypsies.
I found this recipe in Veggie Life , the printed version. I adapted a bit and here it is. I have never found the magazine in Greece, but my good friend Gina, sent it to me from the US. So this recipe is for her. I wish we could have some of it together Gina.
For 6 servings
- 5 cups watermelon chunks (try to seed the chunks as much as you can)
- 6 tablespoons non fat milk
- 1-1 ½ tablespoon sugar
In a food processor combine ingredients and liquefy.
Place a sieve over a bowl and strain out remaining seeds. Press with a spoon so as to get as much pulp through the sieve as possible.
Discard seeds and excess pulp.
Put liquid into ice cube trays and freeze.
When ready, whirl cubes in a blender or food processor, to make it look like a sherbet. Serve in glasses. You are a happy person.