Watermelon Sorbet is a delightfully flavorful frozen treat that requires just three simple fresh ingredients and zero special equipment! That’s right, you don’t even need an ice cream maker to create this light sorbet.
How to Pick a Decent Watermelon
Choosing a decent watermelon that is fully ripened and juicy is a must to have a decent watermelon sorbet. There are a few things to look for that will ensure the watermelon you choose is worth the price!
First, choose a watermelon that is heavy for its size. This indicates that it received plenty of water while it was on the vine. Secondly, avoid watermelons that have a perfect complexion. That is to say, if the watermelon is missing a decent sized yellow spot on one side, it hasn’t had time to ripen. The yellow spot on a watermelon develops on the underside of the melon where it sets on the ground.
Lastly, you’ll want to test the sound the watermelon makes when you give it a gentle thump with your fingers. A hollow sounding thump means the watermelon is both ripe and juicy while a dull-sounding thump indicates the melon in underripe or dry.
How to Make Watermelon Sorbet
The amount of sugar you use will be entirely dependent on how sweet the watermelon is and what your family’s taste preference is. You can reduce it to half if the watermelon is quite sweet on its own. However, keep in mind that this will cause the sorbet to freeze harder than it would if you use the full amount of sugar.
Another option is to reduce the sugar, then add 2 Tablespoons of rum or vodka to the pureed fruit.
You’ll Need:
1 cup of sugar
1 cup watermelon juice
juice of 1 lime
3 cups watermelon, cubed
Cook the sugar, watermelon juice, and lime juice together, stirring occasionally until the sugar is dissolved. Remove from heat and chill.
Cut up the watermelon and remove all seeds. Puree in a blender or food processor.
Stir into chilled syrup and pour into a 9″x13″ baking dish, freeze. Once the sorbet is frozen, scoop it out using an ice cream scoop.
Smoother Sorbet, Ice Cream Texture
If you prefer a smoother sorbet with an ice cream like texture you can use an ice cream machine.
1 cup of sugar
1 cup watermelon juice
juice of 1 lime
3 cups watermelon, cubed
2 Tablespoons Vodka or Port Wine or White Grape Juice
Combine the watermelon juice and sugar in a saucepan and bring to a boil, reduce heat and simmer 5 minutes. Remove from heat and let it cool completely.
While it’s cooling puree the watermelon in a blender or food processor until smooth, then strain it through a cheesecloth or fine wire-mesh strainer to remove all the pulp.
Combine the watermelon syrup, vodka (or port wine or grape juice), juice of the lime and the pureed watermelon juice together, stirring to fully combine. Chill the mixture at least 4 hours (or overnight).
Pour it into an ice cream maker and process according to the manufacturers’ directions. Serve immediately. We use the KitchenAid Mixer ice cream attachment and run it on setting 1 for approximately 18-22 minutes.
© Can Stock Photo / voltan
