Juicy Watermelon Sorbet
“A fresh summer favorite in an icy frozen form perfect for the heat of the season! It's also perfect for using leftover watermelon from previous enjoyments."
2 h 20 m
8 servings
315 cals
Prep 10 m
Cook 10 m
Ready In 2 h 20 m
Ingredients
3 cups water
3 cups white sugar
1/4 cup lime juice
4 cups cubed seeded watermelon
Directions
Heat water and sugar in a saucepan over medium-high
heat until sugar has dissolved, stirring occasionally. Allow to cool. Place
watermelon in a blender or food processor. Blend until smooth. Whisk
watermelon, lime juice and syrup together in a large bowl.
Cover and chill in
the refrigerator.
Pour the chilled mixture into an ice cream maker and
freeze according to manufacturer's directions until it reaches
"soft-serve" consistency. Transfer sorbet to a one- or two-quart
lidded plastic container; cover surface with plastic wrap and seal. For best
results, sorbet should ripen in the freezer for at least 2 hours or overnight.
* Tip:
This recipe is *really* sweet. If too sweet, go ahead and make your simple
syrup as instructed, but only use 1 cup in the sorbet.
