Why is it so hot in New York this summer? I’m almost starting to think that there might be something to this whole global warming myth! Almost. It’s a good thing I found something cool to keep my mind off the science.

Watermelon sorbet is my current momentary cure for the unending heat wave. The ingredients are simple. There are only three:

• 5 Cups Watermelon Chunks (no seeds please—about half-a-pound of watermelon is a cup)
• 6 Tablespoons of sugar (use more if you like things sweeter)
• 2 Teaspoons of Lime Juice (I used lemon because I had some around)

Just take all of that and throw it in a blender or food processor and let it go until you have a liquid. Put the liquid in the fridge until it’s nice and chilly. Then put the chilled liquid in the ice cream maker.

You don’t have an ice cream maker? That’s ok. I didn’t either until about a week ago when Meg got me one for my birthday. (Thanks, Meg!) But past-Arthur could still have an awesome frozen treat. If you don’t have an ice cream maker, just throw the liquid in the freezer for a while until it turns to slush, then eat it. If it gets too hard, just put the frozen mix back in the food processor for 30 seconds or so.

I ended up making both the ice cream maker version and the slush because I didn’t know, looking at watermelons in the store, how many cups of “chunks” they would give me. It turns out about half-a-pound of watermelon is a cup, as I learned when I bought about 5 pounds, twice the 5 cups I need for my planned sorbet.

Both the ice cream and slush are perfect for a hot day. The watermelon flavor is fresh and crisp; even the bright color is refreshing.

I haven’t tried this yet, but I’m sure that the chilled watermelon liquid will make a rock’n mixer for some white rum! If anyone tries this, definitely post a comment. (Wise: Maybe you can get Kathy on this one with a bottle of Limon.)

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