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Watermelon Sorbet

Watermelon Sorbet

Levi Brown enlarge

By: Teri Tsang Barrett

Taste summer in a bowl! We promise real refreshment in every scoop.

Key:

These recipes can be made in 30 minutes or less.

Fast

Our veggie-friendly dishes have no meat or fish.

Veg Out

8 Servings
Prep 30 min (plus freezing)

Ingredients:

5 pounds seedless watermelon, cut into small chunks (6 cups)
1/4 cup sugar
Grated peel of 1 lime
Pinch salt
1/2 cup light corn syrup

For a change
Replace the corn syrup with sweetened condensed milk to make ice cream.

Directions:

Using a blender, puree the watermelon; you will need 4 cups watermelon puree.
In a large saucepan, bring 1 cup watermelon puree, the sugar and lime peel to a simmer over medium-low heat, stirring until the sugar dissolves; season with the salt. Pour in the remaining 3 cups watermelon puree, then whisk in the corn syrup until incorporated. Pour the watermelon mixture into a 9-inch metal cake pan and freeze until firm, about 4 hours or overnight.
Let the frozen watermelon soften at room temperature for 5 minutes. Using a butter knife, break up the frozen puree into 2-inch pieces. Transfer the pieces to a food processor in batches and pulse until smooth. Store the sorbet in a freezer-safe container for up to 1 week. Let stand for 5 minutes before scooping.