WATERMELON SORBET
I'm posting this in answer to a request. I haven't made it myself. It was on a site called The Ice Cream Parlor. An ice cream maker is necessary. Times do not include chilling or freezing, and are guesses.
Provided by mianbao
Categories Frozen Desserts
Time 25m
Yield 4 cups, or so, I think
Number Of Ingredients 4
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.
WATERMELON SORBET
Summertime and watermelon go hand in hand. My melon sorbet is fresh, fruity and without the gluten and eggs you get in many other frozen desserts. -Rachel Lewis, Danville, Virginia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 quart.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 129 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 33g carbohydrate (32g sugars, Fiber 0 fiber), Protein 1g protein.
SIMPLE WATERMELON SORBET
If you love watermelon and love sorbet, you're bound to love this simple recipe!
Provided by CookinginFL
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 2h45m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 115.8 calories, Carbohydrate 30 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 1.1 mg, Sugar 28.7 g
4-INGREDIENT WATERMELON SORBET
No ice cream maker is needed to make this easy, 4-ingredient watermelon sorbet recipe. We couldn't keep enough watermelon in the house to keep up with the demand! -Kory Figura, Waverly, Iowa
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 quarts.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 184 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 52g carbohydrate (49g sugars, Fiber 1g fiber), Protein 1g protein.
SORBET WATERMELON CAKE
from Creative Cook's Kitchen recipe book. This does not taste like watermelon, unless you use a watermelon sorbet or ice cream. This can be changed up very easily by using different flavors and different containers in which to shape it.
Provided by DoveChocolatierinKY
Categories Frozen Desserts
Time P1DT20m
Yield 1 ice cream cake, 12 serving(s)
Number Of Ingredients 4
Steps:
- MAKING THE MOLD:.
- Wrap the inside of the mixing bowl with a thick layer of aluminum foil or plastic wrap.
- Spread with a thick layer of pistachio ice cream, covering the entire inside of the bowl.
- Pack the ice cream tightly against the bowl. Place the bowl in the freezer while you prepare the sorbet mixture.
- In a large bowl, gently combine the chocolate chips with the strawberry sorbet.
- Spread strawberry mixture evenly over pistachio ice cream; smooth top.
- Cover bowl with foil and freezse until hard, several hours or overnight.
- SERVING:.
- To unmold the cake, gently invert the bowl onto a plate; lift bowl. Gently remove plastic wrap. Smooth the surface of the ice cream with a flat metal spatula that has been dipped in water.
- If desired, pipe white icing over pistachio ice cream to decorate rind.
- Before serving, wipe rim of plate with a clean, damp cloth or paper towel to remove any melted ice cream or sorbet.
- To cut the watermelon cake, first make 5 vertical slices, starting at the center of the cake. Then make a horizontal slice to make 12 servings. Use a sharp knife dipped in warm water for clean cuts.
- TIPS:.
- TO soften sorbet, place it in a microwave-safe bowl and microwave on HIGH until softened, about 30 seconds.
- Sticky packaging is a sign that sherbet has probably thawed, leaked and then refrozen. For a fresher taste, choose another container of sorbet instead.
- Prepare the watermelon cake up to 1 week in advance. Tightly wrap with plastic wrap and freeze. When ready to serve, let the cake stand at room temp for about 10 minutes to make slicing easier.
- For a delicious and elegant presentation, serve each slice in a pool of fresh fruit sauce, such as strawberry or raspberry, and garnish with a sprig of fresh mint.
- VARIATIONS:.
- For a summertime party, create watermelon cupcakes. Use ramekins or a muffin pan instead of a bowl to reate the smaller version.
- Nature makes watermelon in different shapes and colors, and so can you! Use an oval bowl and substitute orange sherbet for strawberry sorbet.
Nutrition Facts : Calories 67.1, Fat 4.2, SaturatedFat 2.5, Sodium 1.5, Carbohydrate 8.8, Fiber 0.8, Sugar 7.6, Protein 0.6
FAMILY-FRIENDLY WATERMELON SORBET
A healthy, simple, and great snack or dessert that will please the whole family! Serve with lemon wedges.
Provided by fefalovesyou
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h10m
Yield 4
Number Of Ingredients 3
Steps:
- Combine watermelon, lemon juice, and sugar in a blender; blend until smooth and foamy.
- Pour blended mixture into a glass measuring cup through a fine-mesh strainer, pressing with a spoon to extract as much juice as possible; juice should measure about 1 3/4 cup.
- Pour watermelon juice into small glass dessert bowls. Freeze until firm, about 2 hours.
Nutrition Facts : Calories 37.7 calories, Carbohydrate 9.6 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.5 g, Sodium 0.9 mg, Sugar 8.4 g
WATERMELON-SAKE SORBET
I know you're going to be tempted to use seedless watermelon here, but don't. I've never tasted one that I particularly liked. And because I have a penchant for making things harder than they should be, I don't mind plucking out the seeds. For some reason, the harder something is to make, the better it tastes. (And I wonder why I spend a majority of my life in the kitchen.) Don't worry about using a fancy sake-inexpensive brands work really well in this recipe. And unless you read Japanese, you're not likely to be able to ascertain the difference trying to read the labels at the store.
Yield makes about 1 quart (1 liter)
Number Of Ingredients 4
Steps:
- In a food processor fitted with the metal blade or in a blender, purée the watermelon chunks with the sugar and sake until smooth. Pour into a medium bowl, taste, and add a few drops of lime juice to adjust the sweetness to your liking. Cover and refrigerate until thoroughly chilled.
- Freeze in an ice cream machine according to the manufacturer's instructions.
- This sorbet makes excellent popsicles that are very refreshing in the summertime. Rather than churning the mixture in an ice cream machine, simply pour it into popsicle molds and freeze.
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