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.
recipe adapted from the Culinary Philosopher
1¼ cup sugar
6-7 cups fresh seedless watermelon chunks (about half of the melon)
3 tbsp. fresh lime juice (approximately 3 1/2 medium-sized limes)
In a medium saucepan, bring the sugar and water to a boil. Reduce the heat and simmer until the sugar is completely dissolved (do not stir). Place in a bowl to completely cool.
Put the watermelon chunks and the lime into a blender or food processor. Pulse about 20 times to chop the melon and then process until the watermelon is completely pureed. Press the watermelon through a fine mesh strainer to remove the seeds and any extra pulp. Combine with the cooled sugar syrup. Chill in the refrigerator for 1 hour.
Pour the watermelon mixture into the freezer bowl of your ice cream maker (I recommend the Cuisinart Automatic Frozen Yogurt Ice Cream & Sorbet Maker, as it’s what I use and it hasn’t failed me yet). 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 for about 2 hours.
As always, I want to thank you for reading. I welcome your comments, questions, recipe suggestions and food stories. Here’s to doing what you love!
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