Watermelon is so refreshing on a hot day. Now just imagine it in a frozen form… Watermelon Sorbet has all the taste of regular watermelon but in a perfect iced form.
This sorbet is super easy to make. You just need a watermelon, sugar water, and an ice cream maker for churning. A seedless watermelon is best to use here otherwise you will need to remove all the black seeds first. For this recipe I used a 1/4 of a regular sized seedless watermelon. Just chunk it up and throw it into a blender and you get watermelon juice.
Since this does require some chilling of the juice, churning in an ice cream maker and then freezing, you do want to plan ahead. Once churned it is best to throw this sorbet in the freezer for at least 2 hours so the sorbet will really set up. If you freeze it longer, the sorbet will become rock hard. Just pull out about 5-10 minutes before serving so it can soften just enough for scooping.
- 3 cups watermelon puree
- 1 cup water
- 1/2 cup sugar
- To make watermelon puree, place chunks of watermelon into a blender. Puree. For 3 cups of puree, I used 1/4 of a regular sized, seedless watermelon.
- Put water and sugar in a sauce pan. Heat until sugar is completely dissolved.
- Add sugar water to watermelon puree.
- Refrigerate at least 2 hours, until completely cooled.
- Churn in ice cream maker, following manufactures directions.
- Store in freezer until ready to eat.
If frozen longer, the sorbet will become very hard. Simply remove from freezer 5-10 minutes before serving so it can soften.
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