I always love watermelon because it reminds me of sitting outside with my sisters. We weren’t allowed to eat it in the house because it was so messy. We’d have a ball, spitting seeds at each other, not a care in the world.
This recipe calls for minimum ingredients, and it’s a pleasant surprise when you’re hosting a party and want something light and pretty. If you add a little vodka to the sorbet, the merriment will just get better!–Gina Neely
LC Watermelon So Many Ways Note
Sorbet is swell. Especially this sweetly tart take on it with an impossibly creamy consistency that’s achieved–happily–minus an ice cream maker. And yet, much as we swoon to sorbet, this very same combination of ingredients lends itself just as handily to slushies and popsicles. The former is similar to sorbet except it’s slightly melted in consistency. As for the popsicles, surely we don’t need to tell you how to enlist the help of molds or paper cups. And the vodka? A lavish splash ought to do just swell.
Watermelon Sorbet Recipe
- Quick Glance
- 20 M
- 20 M
- Serves 4
- 1/2 cup sugar
- 1/2 cup light corn syrup or light agave nectar (the syrup or nectar makes the resulting texture quite smooth)
- 1/4 cup freshly squeezed lime or lemon juice
- 3 fresh mint leaves
- 3 pounds watermelon, rind and seeds removed, cut into chunks
- 1. In a small saucepan, bring the sugar, corn syrup or agave nectar, lime or lemon juice, and mint to a boil, stirring until the sugar dissolves. Remove from the heat and let cool.
- 2. In a blender, puree half of the watermelon chunks. Strain through a fine-mesh strainer into a large bowl. Repeat with the remaining watermelon.
- 3. Add the slightly cooled syrup to the watermelon and mix well. Place in a 2-quart container, cover, and freeze for 3 to 4 hours. Flake the mixture with a fork. Scoop it up, place it in pretty bowls, and accept the oohs and aahs.
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Testers ChoiceTesters Choice
Aug 25, 2011
Just in time for an impending heat wave! This watermelon sorbet is indeed a refreshing treat. As I had lots of limes on hand, I used them for the juice instead of lemon. The recipe calls for optional grenadine, which I did not have, so I omitted it. The recipe advised stirring or flaking with a fork after three to four hours, but mine took about six hours to freeze properly. The corn syrup really made the texture smooth. Next time I will try lemon (and there WILL be a next time!) as well as add a bit more mint. I loved the subtle mint and lime flavors. As my tastes lean towards tart, I will add additional citrus juice as well. I can see myself enjoying this treat while enjoying the welcome shade of a large tree on a hot summer day (i.e. tomorrow). To make the adult version, the author suggests using vodka — I did not do that this time, but I will be sure to try it, as we go through a lot of watermelon at our house. This recipe is a pleasure.
Aug 25, 2011
This was a very light and refreshing treat and was perfect on a hot, sunny afternoon. I left out the grenadine, which tends to be very sweet. I also used agave nectar instead of the corn syrup and lime juice instead of lemon. I froze some of this into popsicles and really found this a nice way to eat this treat — less worry about stirring during freezing or thawing when wanting to scoop. This has a nice, bright watermelony taste, with just the right burst from the mint and lime.
Watermelon Sorbet Recipe © 2010 Edited by Lee Brian Schrager. Photo © 2010 Quentin Bacon. All rights reserved.