This recipe, Watermelon Sorbet, this incredibly icy dessert is made without using an ice cream maker.
Watermelon Sorbet Recipe
Watermelon Sorbet
½ cup sugar
¾ cup water
6 cups watermelon chunks, seeded (4 lb. watermelon)
2 Tbsp. lime juice
Combine sugar and water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat to low and simmer for 5 minutes. Remove from heat and let cool to room temperature, about 45 minutes. Cover and refrigerate until chilled, about 1 hour.
Place watermelon and lime juice in a food processor; process until smooth. Set a sieve over a large bowl and press the puree through to remove tiny seeds. Whisk in the sugar syrup.
Pour the watermelon mixture into a shallow metal pan and freeze until ice crystals form around the edges, about 30 minutes. Stir the ice crystals into the center of the pan and return to the freezer; repeat EVERY 20 MINUTES until all the liquid is frozen.
Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 ½ hours. Serve in chilled dishes. 12 servings, ½ cup each
*Freeze in an airtight container for up to 2 days.
(Recipe for Watermelon Sorbet, Diabetic Connect, 2015)
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