Try this Watermelon Sorbet recipe, or contribute your own.
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.
emileawashburn 2y agoi love watermelon and sorbet so this would make an awesome snack for after school
MBear22 3y agoDelicious
SlamDunkCatering 4y agoThis looks like a great recipe and from what I have read from the reviews, other people love it too.
katherinepadilla 4y ago
Poisen 4y ago
samishepard87 4y ago
Intelegantblonde 5y agoMaking this now! Tastes great, not quite frozen yet though. I make my sorbet without an ice cream maker - I just take it out of the freezer and stir it up every half hour or so... The vodka tip sounds like it'd work well, I'll have to try that next time!
FoodPrints 5y agoThis sounds really nice. Any ideas on how to do this without an ice cream maker?
ChefHoss 7y agoVery nice and refreshing dessert item. Super simple to make, very light, and it hits the spot on a warm afternoon/evening!
stevemur 8y agoMakes 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.