Can I just say how much I love summer? I mean, really. Isn’t it just the best time of year?
But, then again, I do really enjoy winter too…with the change in the weather (well, the California “weather changes”) and the holidays. I guess life is pretty much good all year-round. Hard to complain these days. **Somewhere, Dustin is scoffing at me right now for saying that.**
This watermelon sorbet is just lovely. Vibrant flavor. Beautiful color. Easy to make. Simple and delicious. Perfect for summer! Hopefully your freezer won’t cut out on you and take all day to actually freeze it like mine did. See, there I go again with the complaining. Guess Dustin’s right. Darn it!
Seriously, though, the sorbet was everything I could have hoped for when I added it to my Summer List of food to make and, well, eat. ‘Cuz that’s what I do.
I usually am not a sorbet kind of person. I tend to prefer ice cream. But this sorbet was so flavorful, so light and refreshing that it may persuade me otherwise.
I hope you try this watermelon sorbet recipe and that you enjoy it on a hot summer day. Oh — and watch this video of me showing you how easy it is to make!
- 1¼ cups sugar
- 1¼ cups water
- 6-7 cups fresh seedless watermelon chunks (about half a watermelon)
- 3 tbsp. fresh lime juice (approximately 3½ medium-sized limes)
- In a medium sauce pan, bring the sugar and water to a boil over medium-high heat. Reduce the heat to medium and simmer until the sugar is completely dissolved. Turn off the heat and allow to cool.
- Put the watermelon chunks and the lime juice into a blender. Process the mixture until the watermelon is completely pureed. Using a fine mesh strainer or sieve, pour and press the blended mixture through to remove the seeds and any extra pulp.
- Combine with the cooled simple syrup and refrigerate for 1 hour.
- Pour the watermelon mixture into the freezer bowl of your ice cream maker. Mix until the sorbet has thickened, approximately 25-35 minutes. The sorbet will have soft serve texture. You can enjoy right away or put the sorbet into an airtight container and place in the freezer until firm, about 2 hours.
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