Watermelon Lime Sorbet Recipes

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-LIME SORBET

Steps:

• Combine wine, sugar and lime juice in heavy medium saucepan. Bring to simmer, stirring until sugar dissolves. Simmer gently 3 minutes. Cool completely. Puree cubed watermelon in processor. Strain puree through sieve set over large bowl, pressing on solids with back of rubber spatula. Discard solids in sieve. Stir wine mixture and orange juice concentrate into watermelon puree.
• To prepare with food processor
• Pour melon mixture into 8 x 8 x 2-inch glass dish. Freeze until semi-firm, stirring occasionally, about 2 hours. Cover; freeze until solid, at least 8 hours or overnight. Chill processor work bowl and metal blade. Transfer melon mixture to processor. Using on/off turns and scraping bottom and sides of bowl, process until very smooth.
• To prepare in ice cream maker
• Transfer melon mixture to ice cream maker; process mixture according to manufacturer's instructions. Transfer to container; cover and freeze until firm, about 2 hours or overnight.
• Freeze 6 small bowls 30 minutes. Scoop sorbet into frozen bowls. Garnish with lime slices and watermelon wedges. Serve immediately.

TROPICAL WATERMELON SORBET

Steps:

• In a blender, blend the watermelon, pineapple juice, ginger ale, lime juice, and grenadine until smooth. Pour into an ice cream maker and freeze, according to the manufacturer's instructions, for about 35 minutes.
• Spoon into glasses or small bowls and serve.

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.

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.

WATERMELON SORBET

Steps:

• Cut a small watermelon into small chunks (discarding the rind), and freeze them. When they're frozen, put them in a food processor with 1/2 cup yogurt, 2 tablespoons sugar and a tablespoon of lemon juice. Process until just smooth, being careful not to let it become watery. Transfer to a shallow glass or ceramic dish, and freeze for at least an hour.