Rebecca Rathers Watermelon Lemonade Sorbet Recipes

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.

LEMON SORBET

Steps:

• Heat 250ml water, the sugar and the lemon peel in a small pan until the sugar has dissolved then bring the mixture to the boil. Cook for 3 mins then turn off the heat and leave to cool. Pick out the lemon peel and discard. Measure out 100ml of lemon juice and add to the sugar mixture along with the vodka if using.
• Pour into a freezer box and freeze for 1hr 30 mins then mix up with a whisk to break up and incorporate the ice crystals (which will be starting to form at the edges) before returning to the freezer.
• Keep mixing the sorbet once an hour for 4 hours to break up the ice crystals. Stop mixing when firm but still scoopable then store in the freezer for up to 1 month. Serve scoops of sorbet decorated with a few curls of lemon zest.

LEMON SORBET

Steps:

• Prepare an ice bath. In a medium saucepan, combine sugar, corn syrup, and 2 1/2 cups water; bring to a boil over medium-high heat. Cook until sugar completely dissolves, about 2 minutes. Remove from heat; add lemon juice. Pour mixture into a medium bowl; chill over the ice bath or overnight in the refrigerator.
• Freeze mixture in an ice-cream maker, according to manufacturer's directions. Place in an airtight container in the freezer; store up to 1 month.

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.

LEMONADE SORBET

Steps:

• In blender or food processor, place water, lemonade concentrate and honey. Cover; blend on low speed until smooth. Pour into 8-inch square glass baking dish.
• Freeze about 4 hours until firm, stirring several times to keep mixture smooth. Garnish with lemon slices and blueberries.

4-INGREDIENT WATERMELON SORBET

Steps:

• In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside. , In a blender or food processor, process the watermelon in batches until pureed. Transfer to a large bowl; stir in the sugar syrup and lemon juice. , Pour into a 13-in. x 9-in. dish; cover and freeze for 8 hours or until firm. Just before serving, puree watermelon mixture in batches until smooth. If desired, garnish with fresh mint.

REBECCA RATHER'S WATERMELON LEMONADE SORBET

Steps:

• Place watermelon cubes in food processor in batches; process until smooth. Pour pureed watermelon through a sieve into a 4-cup measuring cup. Measure 3 cups watermelon juice into a large bowl; discard solids.
• Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 2 minutes. Add gelatin mixture to watermelon juice; stir in lemon juice, lime juice, and SPLENDA® Granulated Sweetener, stirring until SPLENDA® Granulated Sweetener dissolves.
• Pour sorbet mixture into freezer container of an ice cream freezer; freeze according to manufacturers instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.