Try this Watermelon Sorbet recipe, or contribute your own. "Lemon" and "Desserts" are two of the tags cooks chose for Watermelon Sorbet."Makes for a tasty, refreshingly light finish to a meal.
One guest who enjoyed it said "This rocks. It's the definition of cool and refreshing". All four of us enjoyed it tonight; the finish to a rather spicy Thai meal.
One modification -- inspired by a recent Alton Brown episode on "melons" which featured watermelon sorbet, I added 1 tablespoon of vodka to the pureed watermelon before adding the cooled syrup. (The vodka was Grey Goose Lemon-infused Vodka.) This helped keep ice crystals from forming and the result was a smoother consistency." - stevemur
Yield: 12 Servings Ready in 45 minutes
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Watermelon Sorbet Preparation
In a medium saucepan, combine sugar, water and corn syrup. Stir over medium heat until mixture comes to a boil. Without stirring, simmer over low heat 5 minutes. Stir in lemon juice; cool to room temperature. Cut melon from rind, reserving only red fruit. Remove and discard seeds.
Cut fruit into 1-inch cubes, making about 8 cups. Puree melon cubes about 2 cups at a time in blender or food processor fitted with metal blade. Stir into cooled syrup. Pour into ice cream canister. Freeze in ice cream maker according to manufacturers directions. Makes about 2 quarts. Per Serving: 88 calories - 0 protein - 23 g. carb. ~ 0 fat - 0 chol - 11 mg. calcium.
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