I bought a full size gigantic watermelon at the market. No big deal, right? It was on sale, I hadn't yet gotten my summer watermelon fix, and the temperatures were skyrocketing. Perfect choice.
The only problem? I bought this enormous hunk of fruit for just the two of us. Yep, that's right. A whole watermelon all to ourselves. :) I chopped it all up and filled two large ice cream tubs with the fruit pieces. We ate to our heart's content at lunchtime. But then I decided I needed a better way to eat this amount of melon.
This watermelon sorbet with a hint of lime is OUT OF THIS WORLD. It's seriously amazing. totally refreshing. totally simple to make. and (mostly) good for you. Score!
Watermelon Lime Sorbet
recipe by adorkablerecipes.blogspot.com
Makes 1.5 quarts
6-7 cups watermelon, cubed
1/4 cup sugar
1/2 cup corn syrup
zest and juice of one lime
Combine sugar, corn syrup and lime zest/juice in a saucepan on medium high heat. Stir until sugar dissolves. Transfer to a bowl and refrigerate until completely cooled.
Place watermelon cubes in the bowl of a food processor (working in batches if necessary.) Pulse 5 or 6 times, then blend until watermelon is completely pureed. Pour (and press) through a mesh strainer to separate excess pulp and seeds. This should yield 4 cups watermelon juice.
Once syrup is cooled, stir into pureed watermelon. Turn ice cream machine on, and pour the watermelon mixture into the bowl. Churn for 25-30 minutes.
Freeze in an airtight container.