Monday, August 1, 2011

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.


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
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. 

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