Dreamy Fresh Watermelon Sorbet Recipes

WATERMELON SORBET

Steps:

• In a small saucepan, bring sugar and water to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally to dissolve sugar. Cool slightly., Place watermelon in a food processor; process until pureed. Add orange juice, lime juice and cooled syrup; process until blended. Transfer to a large bowl; refrigerate, covered, until cold, about 3 hours., Pour into cylinder of ice cream freezer. Freeze according to manufacturer's directions; if desired, add chocolate chips during the last 10 minutes of processing. Transfer sorbet to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

SIMPLE WATERMELON SORBET

Steps:

• Combine sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat and refrigerate until cooled, about 30 minutes.
• Blend watermelon in a blender or food processor until pureed. Stir pureed watermelon into sugar mixture. Transfer watermelon mixture to an ice cream maker and freeze according to manufacturer's instructions.

WATERMELON SORBET

Steps:

• Place watermelon cubes in a single layer on a sheet pan. Freeze at least 5 hours or overnight.
• Zest limes; set aside for garnish. Juice limes until you have 2 tablespoons juice.
• Place 1/2 of watermelon cubes in food processor with 1 tablespoon honey and 1 tablespoon lime juice. Blend until smooth and creamy and transfer to a large bowl. Repeat with remaining watermelon, honey, and lime juice.
• Stir the 2 batches together and serve immediately, garnished with lime zest and Tajin®. Or, place in a freezer-safe container and freeze for a firmer texture.

DREAMY FRESH WATERMELON SORBET

Steps:

• Cut rind off watermelon, dice into chunks (these can be pretty big, just as long as they will fit into blender). In a blender, puree the watermelon chunks until smooth (about 30 seconds). Place all but 1/2 cup of the puree in the refrigerator to chill. In a small saucepan over medium-high heat, bring the 1/2 cup of watermelon puree and the syrup just to a boil, being careful to keep stirring and not let the mixture burn. Take off heat, stir well to blend. Let mixture cool completely, about 20 minutes. The add orange juice and zest, salt, vanilla. (Juice and zest of one fresh lime may be substituted for the orange.) Add to remaining watermelon puree and place in refrigerator for about 15 minutes to make sure mixture is well-chilled. Using an ice-cream maker (I love my Cuisinart), freeze sorbet according to manufacturer's instructions. Transfer to a glass bowl or baking dish, cover tightly with plastic wrap or lid, and store in freezer for up to 1 month. NOTE: 2 - 3 tablespoons of any liqueur or spirit may be added for an additional kick; try vodka, rum, or schnapps!

JUICY WATERMELON SORBET

Steps:

• Heat water and sugar in a saucepan over medium-high heat until sugar has dissolved, stirring occasionally. Allow to cool. Place watermelon in a blender or food processor. Blend until smooth. Whisk watermelon, lime juice and syrup together in a large bowl. Cover and chill in the refrigerator.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer sorbet to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, sorbet should ripen in the freezer for at least 2 hours or overnight.