Tuesday, May 18, 2010

Watermelon Sorbet

This was a wonderful find from BigOven! Light and refreshing, it's the perfect dessert or palate cleanser for those hot summer nights. 
Note: You do need an ice cream maker for this recipe. I use THIS ONE.

  • To help prevent ice crystals from forming, add 1 tablespoon of vodka (raspberry flavored compliments the watermelon well). The end result is a smoother, creamier sorbet.

Watermelon Sorbet

2/3 cup Sugar

1/2 cup Water
2/3 cup Light corn syrup
2 tablespoon Lemon or lime juice
1/4 Large watermelon

In a medium saucepan, combine sugar, water and corn syrup. Stir over medium heat until mixture comes to a boil. Without stirring, simmer over low heat 5 minutes. Stir in lemon juice; cool to room temperature. Cut melon from rind, reserving only red fruit. Remove and discard seeds. Cut fruit into 1-inch cubes, making about 8 cups. Puree melon cubes about 2 cups at a time in blender or food processor fitted with metal blade. Stir into cooled syrup. Pour into ice cream canister. Freeze in ice cream maker according to manufacturers directions

photo from BigOven.com


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