Watermelon Sorbet
User Reviews
5
Watermelon Sorbet
Description
This Watermelon Sorbet recipe uses ripe watermelon chunks blended and strained to remove pulp for a silky finish. A syrup made from sugar, light corn syrup or agave nectar, lime or lemon juice, and mint leaves is boiled and cooled before being added to the watermelon puree. The combination balances sweetness with acidity and a subtle herbal hint from the mint.
The sorbet is frozen in a shallow container, allowing it to be flaked with a fork to maintain a light, fluffy texture when served. This method results in a refreshing, palate-cleansing dessert with a smooth icy mouthfeel and vibrant watermelon flavor.
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup light corn syrup or light agave nectar
- 1/4 cup lime juice or lemon juice, fresh
- 3 mint leaves
- 3 pounds watermelon rind and seeds removed, cut into chunks
Instructions
- 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.
- In a blender, puree half of the watermelon chunks. Strain through a fine-mesh strainer into a large bowl. Repeat with the remaining watermelon.
- Add the slightly cooled sugar syrup to the watermelon and mix well. Pour the mixture into a shallow baking pan or 2-quart container, cover, and freeze for 3 to 4 hours. To serve, flake the mixture with a fork, then scoop it up, place into pretty bowls, and accept the oohs and aahs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 288kcal | 14% |
| Carbohydrates | 73g | 24% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 5mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 65g | 130% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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