Coming off the success of the Lemon and Sugar Free Lemon Sorbets I made a week ago, I have been thinking of other fruits to make sorbet with. Sorbet is so easy that it can be made quickly with little prep time.
After having family over for dinner we had some leftover watermelon. I knew I had to use it for sorbet.
I had never juiced watermelon before. It seemed to me the easiest way would be to chop it into pieces, and then toss it in a blender. This watermelon didn’t have many seeds, but I did remove them before putting in the blender. I wouldn’t want seed bits to get into my sorbet.
I ran the blender on the “liquefy” setting until I thought all the chunks were broken up. To be safe, I ran the juice through a strainer, however, that was basically unnecessary. There was very little solids left over and they would probably have been fine in the sorbet.
I had around 2.5 cups of juice, so I adjusted my recipe accordingly. This is a forgiving recipe to make so it can be adjusted easily to make more or less.
As with the other sorbets I have made, I first made the simple syrup. Place the water and sugar in a small pot. Over medium heat, boil until the sugar dissolves. How long this takes depends on how much you are making. Once the sugar is fully incorporated into the water, remove the pot from the heat and allow to cool.
After the simple syrup finished cooling, I mixed the watermelon juice into the syrup. I put the juice mixture into the refrigerator to get cold. This is something I did to help ice cream freeze better, but I don’t think it is really necessary with the sorbet. I just do it out of habit.
Then the juice mixture goes into an ice cream maker, and is churned according to manufacture directions. It will end up a bit loose and soft even when fully churned.
Place the churned sorbet into a freezer until fully frozen.
This is a really sweet sorbet. Watermelon is rather sweet on its own, and the addition of all the sugar adds to the sweetness. If you have a raging sweet tooth like I do, then you will like this one.
1 cup water
1 cup sugar
3/4ths cup watermelon juice
In a small saucepan over medium heat, combine the water and sugar, and boil until the sugar dissolves, stirring constantly. Remove from heat and allow to cool.
Stir in the watermelon juice. I put mine in the refrigerator to get cold, but this isn’t really necessary.
Transfer to ice cream maker and churn according to manufacturer instructions. When the sorbet has frozen (it will still seem quite soft), transfer to a storage container, cover tightly and freeze until ready to serve. The sorbet will solidify in the freezer.