Watermelon Lime Sorbet

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.

SORBET!

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 

Ingredients

6-7 cups watermelon, cubed

1/4 cup sugar

1/2 cup corn syrup

zest and juice of one lime 

Directions

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. 

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Mango Nectarine Sorbet

On a scorching hot day, I was craving something sweet and something very cold. Ice cream was the obvious choice, but with no heavy cream in the refrigerator, I started looking for other options. There was a fresh mango on my counter--not quite enough for sorbet. But there was a drawer full of nectarines as well. Combine the two and VOILA! Delicious--mostly nutritious--dessert! 

Mango Nectarine Sorbet

recipe by adorkablerecipes.blogspot.com

Makes 1 quart 

Ingredients

2 medium nectarines, peeled and sliced

1 large mango, peeled and sliced

2/3 cup sugar

2/3 cup water

4 tsp lime juice

Directions

Combine all ingredients into a food processor or blender and puree until smooth. Refrigerate the mixture until thoroughly chilled. Turn on the ice cream maker and pour ingredients into the bowl. Churn 25-30 minutes, or until desired consistency is reached. For a firmer sorbet, freeze for 2-4 hours. 

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Strawberry Sorbet

I'm not sure I've ever tasted anything so pure, so clean, so bright, so perfect. This strawberry sorbet is beyond amazing--AND healthy! I could go on and on, but I'll just leave you with the insistence on trying this as soon as you find delicious strawberries on sale for $0.99 a pound. 

Strawberry Sorbet

adapted from annies-eats.com

Yields: ~3 pints

Ingredients

2 lbs fresh strawberries, rinsed and hulled

3/4 cup sugar

1 tsp lemon juice

Directions

Slice the strawberries and toss them in a medium bowl with the sugar, stirring until the sugar begins to dissolve. Cover and let stand for 1 hour, stirring every so often.

Puree the strawberries and their liquid with the lemon juice in a blender or food processor until smooth.  Optional: Press the mixture through a strainer to remove the seeds if you wish.  

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. 

linked up with Sweet as Sugar's Sweets for Saturday

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