Watermelon Sorbet
Prep Time: 30 minutes
Total Time: up to 24 hours
If you’re like me, you wouldn’t trade a slice of watermelon on a hot summer day for anything in the world.
Watermelon is a seasonal joy. Watermelon’s at its peak from mid-June to late August. If you’re buying a whole melon, look for one without any flat sides and give it a slap—a hollow thump means the melon is ripe. Store the whole watermelon in the fridge if you can. If you don’t have room, store it in a cool, dark place. Along with great taste, watermelon packs a surprising nutritional punch- it’s low calorie, with no fat or cholesterol plus it’s a good source of vitamins A and C- even a little fiber. All that in a humble melon!
Try it in salads, salsas and relishes. Grill it (quickly), cut into cubes and toss it with goat cheese, prosciutto and pistachios. Or enjoy it in this classic sorbet.
Directions
Working in batches, puree watermelon in a food processor or blender until smooth. Measure out 4 cups watermelon puree; return to food processor or blender. Add sugar, lemon juice and salt; process until smooth.
Ice Cream Maker method:
Chill mixture for several hours. Pour mixture into ice cream maker; freeze according to manufacturer’s directions.
Freezer method:
Pour mixture into 13x9x2-inch glass baking pan. Freeze until edges start to get icy, about 45 minutes. Whisk. Freeze again until mixture is slushy, about 45 minutes. Whisk again. Freeze until solid, about 3 hours. Draw a fork down the length of the pan to create icy flakes. Freeze at least 1 hour. Scoop into bowls or glasses; serve. (Note: Sorbet can be made 1 day ahead; cover and keep frozen)
| Yield: | 8 Servings |
|---|
What's Needed:
7 cups seeded, chopped watermelon (from a 4-5 pound watermelon)
1/2 cup sugar
2 tablespoons fresh lemon juice
Pinch of salt
Recipe brought
to you by Amy Tobin
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