Watermelon Sorbet

Watermelon Sorbet

Watermelon Sorbet

I can’t seem to get enough watermelon in the summer time.  It’s quenching, water and nutrient-rich goodness nourishes me.  Watermelon is a very good source of vitamins A and C and pretty good potassium and so consequently, it’s been shown to lower blood pressure and improve an athlete’s recovery after a hard workout.  Personally it takes me back to childhood summer days when my dad and I would eat through a watermelon wedge with a spoon, carving tunnels through the flesh, saving the precious heart of the wedge until the very end.

This recipe comes from my Life’s Simple Pleasures cookbook, I wrote back in 1989 (Harvest Press).  It is light, slightly sweet and so refreshing on a hot summer day.  You can make it with sugar substitute if you’re trying to cut back on sugar.

Watermelon Sorbet

Total Time: 30 minutes

Yield: 12 (6-ounce) servings

  • 10 cups watermelon, seeded and diced
  • 2/3 cup sugar
  • 1 1/2 cups unsweetened apple juice
  • 1/2 cup fresh lemon juice
  1. Place half of watermelon in container of food processor fitted with metal blade. Cover and process until smooth. Transfer to large bowl and repeat with remaining watermelon.
  2. Add sugar, apple juice and lemon juice in a small saucepan placed over medium heat. Heat until sugar is dissolved. Remove from heat and let cool.
  3. Combine watermelon puree with sugar mixture; stir to blend.
  4. Pour mixture into a freezer container of a 1-gallon ice cream freezer (hand-turned or electric). Follow manufacturer's instructions to freeze the mixture.
http://insidekarenskitchen.com/watermelon-sorbet/

 

Leave a Reply