Saturday, June 4, 2011

Watermelon Sorbet

While flipping through the pages of Internet, I found this website with so many yummy recipe ideas (and beautiful pictures!). She has a recipe for watermelon sorbet which is so so easy, I had to share. I made this last weekend with my sister-in-law, and it was delicious! One word of caution, though: It is VERY SWEET, so if you want less sugar, use less sugar.

Watermelon Sorbet
recipe adapted from the Culinary Philosopher

1¼ cup sugar
1¼ water
6-7 cups fresh seedless watermelon chunks (about half of the melon)
3 tbsp. fresh lime juice (approximately 3 1/2 medium-sized limes)

In a medium saucepan, bring the sugar and water to a boil. Reduce the heat and simmer until the sugar is completely dissolved (do not stir). Place in a bowl to completely cool.

Put the watermelon chunks and the lime into a blender or food processor. Pulse about 20 times to chop the melon and then process until the watermelon is completely pureed. Press the watermelon through a fine mesh strainer to remove the seeds and any extra pulp. Combine with the cooled sugar syrup. Chill in the refrigerator for 1 hour.

Pour the watermelon mixture into the freezer bowl of your ice cream maker (I recommend the Cuisinart Automatic Frozen Yogurt Ice Cream & Sorbet Maker, as it’s what I use and it hasn’t failed me yet). Mix until the sorbet has thickened, approximately 25-35 minutes. The sorbet will have soft serve texture. You can enjoy right away or put the sorbet into an airtight container and place in the freezer until firm for about 2 hours.


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