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 watermelon sorbet with an impossibly creamy consistency that’s achieved minus an ice cream maker. And yet, much as we swoon to this recipe’s sorbet incarnation, this very same combination of ingredients lends itself just as handily to slushies and popsicles. And the vodka mentioned by the author? 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 shallow baking pan or 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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Watermelon Sorbet Recipe © 2010 Edited by Lee Brian Schrager. Photo © 2010 Quentin Bacon. All rights reserved.
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