Simple 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.

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.

WATERMELON SORBET

Steps:

• Cook the sugar, water and lemon juice together, stirring occasionally until the sugar is dissolved.
• Remove from heat and chill.
• Cut up the watermelon and remove all seeds.
• Puree in a blender or food processor.
• Stir into chilled syrup.
• Freeze in an ice-cream maker according to the manufacturer's instructions.
• Pack into an airtight container and store in the freezer.

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:

• In a small saucepan, bring sugar, syrup, lemon juice, grenadine and mint leaves to a boil dissolving the sugar granules. Let cool slightly. Cut the rind off the watermelon and cut into chunks. Puree half of the chopped watermelon in a blender. Strain through a fine mesh strainer into a large glass bowl. Repeat with remaining watermelon. Add slightly cooled syrup mixture and mix well to incorporate. Place sorbet into a 2-quart plastic container and freeze for 3 to 4 hours.

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.

WATERMELON-MINT SORBET

Steps:

• Cook sugar and 1 cup water, stirring constantly, in a small saucepan over low heat until sugar has dissolved. Add mint. Bring to a boil. Cook 5 minutes. Remove from heat. Cover; let stand 20 minutes.
• Working in batches, puree watermelon in a blender. Pour through a fine sieve into a large bowl; discard solids.
• Pour mint syrup through a fine sieve into a bowl; discard mint. Stir syrup into puree. Stir in lime juice. Refrigerate, covered, at least 2 hours (up to overnight).
• Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; freeze at least 1 hour (up to 4 days). Let stand at room temperature 10 minutes before serving.