Watermelon Sorbet

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Servings: 12 Difficulty: Intermediate
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Refreshing, icy-pink sorbet made with ripe watermelon and a bright lemon-sugar syrup.
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This vibrant watermelon sorbet is the ultimate summer refresher, capturing the essence of ripe, juicy melon in a smooth, icy treat. By blending fresh watermelon puree with a simple syrup enriched with light corn syrup, you achieve a texture that is delightfully creamy yet light, without any dairy. The addition of fresh lemon juice cuts through the sweetness, providing a necessary zesty balance that highlights the fruit’s natural flavor. Perfect for ending a hot day’s meal or serving as a palate cleanser before dessert, this vegan-friendly recipe is simple to prepare with pantry staples. ItâÂÂs a crowd-pleaser that brings a burst of color and cool refreshment to any gathering.

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Watermelon Sorbet

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 Calories: 269.8

Description

This vibrant watermelon sorbet is the ultimate summer refresher, capturing the essence of ripe, juicy melon in a smooth, icy treat. By blending fresh watermelon puree with a simple syrup enriched with light corn syrup, you achieve a texture that is delightfully creamy yet light, without any dairy. The addition of fresh lemon juice cuts through the sweetness, providing a necessary zesty balance that highlights the fruit's natural flavor. Perfect for ending a hot day&# 226;ÂÂs meal or serving as a palate cleanser before dessert, this vegan-friendly recipe is simple to prepare with pantry staples. ItâÂÂs a crowd-pleaser that brings a burst of color and cool refreshment to any gathering.

Ingredients

Directions

  1. In a medium saucepan, combine sugar, water, and light corn syrup.
  2. Stir over medium heat until the mixture comes to a boil.
  3. Without stirring, simmer over low heat for 5 minutes to create a simple syrup.
  4. Stir in lemon juice and allow the syrup to cool completely to room temperature.
  5. Cut the watermelon from the rind, reserving only the red fruit.
  6. Remove and discard any seeds.
  7. Cut the fruit into 1-inch cubes, yielding about 8 cups of watermelon.
  8. Puree the melon cubes in batches of about 2 cups using a blender or food processor fitted with a metal blade until smooth.
  9. Stir the watermelon puree into the cooled syrup until well combined.
  10. Pour the mixture into an ice cream maker canister.
  11. Freeze in the ice cream maker according to the manufacturer's directions until thickened.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 269.8kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.3mg1%
Total Carbohydrate 70.0g24%
Dietary Fiber 0.0g0%
Sugars 53.2g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Yield: Makes about 2 quarts of sorbet.

Storage: For a firmer texture, transfer the sorbet to an airtight container and freeze for at least 2 hours before serving. Allow to sit at room temperature for 5-10 minutes before scooping for easier serving.

Ingredient Tip: Light corn syrup helps prevent large ice crystals from forming, resulting in a smoother texture. If unavailable, you can substitute with an equal amount of glucose syrup or slightly increase the sugar content, though the texture may vary.

Variation: For an adult twist, stir in a splash of liqueur such as limoncello or vodka after churning.

Keywords: watermelon, sorbet, summer, dessert, vegan, dairy-free, refreshing, fruit, lemon, syrup, freeze, ice cream maker, easy, healthy, pink, no-bake, party, refreshment
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