When it comes to creating the perfect summer treat, watermelon sorbet can't be beat. It's sweet, cold, and refreshing. This sorbet recipe is a guaranteed crowd pleaser, featuring only a few ingredients. Best yet? You don't need an ice cream machine to make it. If we've whet your whistle, then keep scrolling below so that you can enjoy this delicious watermelon sorbet this week.
Things You'll Need
1 cup granulated sugar
1/2 cup water
7 cups of watermelon, cubed
1 Tbsp. lemon juice
Food processor or blender
Metal loaf tin
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1. Make the sugar syrup
To create the sugar syrup, otherwise known as simple syrup, combine the sugar and water in a small saucepan and place over medium heat. Bring the mixture to a rolling boil and allow it to boil for 5 minutes, forming a thick syrup. Turn off the heat and set aside.
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2. Puree the watermelon
Place the cubed watermelon into a large blender or food processor. Blitz on high speed until it forms a smooth juice. Pour the watermelon juice into a large mixing bowl. Stir in the lemon juice.
Tip
Hey adults, if you want to give your watermelon sorbet a little kick, add 1 tablespoon of tequila, gin, or vodka in this step along with the lemon juice.
3. Add the simple syrup
Pour the sugar syrup into the bowl with the watermelon juice. Stir evenly until combined.
Pour the sorbet into a large dish or container and cover it with a layer of plastic wrap. Freeze until almost firm, about 4 to 5 hours.
4. Re-blend the sorbet
Remove the sorbet from the freezer. Use a large metal spoon to break it up into rough chunks, and then transfer the chunks back into the blender or food processor. Quickly process until the sorbet is soft and icy, no more than 30 seconds.
Pour the sorbet into a metal loaf tin. Cover it with a layer of aluminum foil and re-freeze until firm, about 3 hours.
5. Serve
Serve and enjoy the watermelon sorbet. If you have any leftovers, keep it covered and stored in the freezer for up to 2 months.
