Watermelon Sorbet For Electric Ice Cream Machine Recipes

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:

• 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.

EASY WATERMELON SORBET IN YOUR ICE CREAM MAKER

Steps:

• In a small/medium saucepan combine the water, sugar, and two tablespoons lemon juice. Stir to (mostly) dissolve the sugar.
• Bring to a gentle boil over high heat and turn down to medium. Boil gently for three minutes. Set aside to cool. (I set aside in the fridge).
• Cube and de-seed the watermelon.
• Place the cubed watermelon and simple syrup you made in a blender. Blend on high till it turns to a smooth watermelon puree.
• Taste the watermelon puree. If it is too sweet, add up to one more Tablespoon of lemon juice to balance the sweetness. If it tastes fine to begin with, then leave it alone.
• If your ice cream maker requires that you cool or chill the puree, do so before proceeding.
• Transfer to your ice cream freezer. Freeze according to directions on your ice cream maker/freezer.
• When the desired sorbet consistency is reached eat right away or spoon the frozen mixture into an airtight freezer container.
• You can save in the freezer for up to two weeks. If the sorbet is too frozen to scoop, allow to rest on the counter for about five minutes to soften slightly.

WATERMELON SORBET (FOR ELECTRIC ICE CREAM MACHINE)

Steps:

• Cut well chilled melon into cubes, remove seeds and place chunks into blender or processor.
• Blend/process until pureed.
• Mix puree together with remaining ingredients and chill (about 1 hour).
• When mixture is cold, pour into ice cream machine and freeze according to manufacturer's directions.

JUICY WATERMELON SORBET

Steps:

• Heat water and sugar in a saucepan over medium-high heat until sugar has dissolved, stirring occasionally. Allow to cool. Place watermelon in a blender or food processor. Blend until smooth. Whisk watermelon, lime juice and syrup together in a large bowl. Cover and chill in the refrigerator.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer sorbet to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, sorbet should ripen in the freezer for at least 2 hours or overnight.

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:

• 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.