Watermelon Sorbet

Avert your eyes from the pumpkin spice recipes.  Don’t speak of apple cider or fall sweaters.  It’s still the height of the summer fruit season, peaches tapering into plums.  And melons.  The melons have hardly begun, here in the Northwest.

Let’s not hurry things along.  Let’s enjoy this final week of summer.

And by “enjoy summer,” I mean “make more ice cream.”  Sorbet.  Clean, summery, refreshing.  Just the thing to cap off the feast that this season has been.

Watermelon Sorbet (adapted from Molly Moon’s Homemade Ice Cream):  Place 2 c. sugar and 1 1/2 c. water in a small, heavy-bottomed pot over medium heat.  Heat just until boiling, stirring as needed to dissolve the sugar.  Remove from heat, transfer to a shallow pan or bowl, and refrigerate until completely chilled (1-2 hours).  Meanwhile, remove seeds from 1 1/2 lbs. watermelon (about 5 c. of 1″ chunks) and puree in a blender (you should get about 3 c. puree).  Put the watermelon puree in the fridge to chill as well.  When everything is nice and cold, combine watermelon puree with sugar syrup and add 2 Tbsp. freshly squeezed lemon or lime juice (or maybe a little more, to taste).  Process in an ice cream maker according to the manufacturer’s instructions, then transfer to the freezer to firm up for at least four hours.

Related Posts:
Strawberry Frozen Yogurt
Salted Caramel Ice Cream (no ice cream maker required)
Cucumber Mint Sorbet

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17 thoughts on “Watermelon Sorbet

  1. musingmar

    Mmm, sorbet. How have I gone the whole season without making any? I made a huge batch of Watermelon sorbet last year and I’m guessing it won’t be long before I do it again!

    Reply
  2. An Unrefined Vegan

    I’m already feeling nostalgic for summer (yes, though I complained of its terrible heat) so this recipe fits in beautifully. Thanks for letting me hold on a little longer to the sun and warmth – and produce!

    Reply
  3. Allison

    I so admire your ability to write blog posts that are 10x shorter than the average post (or a least than mine are), yet also 10x more enjoyable!

    And the sorbet sounds delicious, too : )

    Reply
  4. Little Sis

    It’s interesting to see how the seasonal shift works in different parts of the country. One of my favorite qualities of the Mid-Atlantic (and honestly, it’s not a very long list sometimes ;-)) is that we get to keep full on summer produce while we start bringing in some of fall. The ratio changes with the year, but the overlap is heavenly as is the weather – still warm enough for shorts and cold enough for a REAL blanket at night. Scrumptious, almost as good as watermelon sorbet.

    Reply
  5. Alicia

    Y-E-S! It is the same in Portland. Summer took too long to get here and I’m not giving it up yet! My heirloom tomatoes are finally ripe! This sorbet sounds amazing.

    Reply
  6. Pingback: Ginger Melon Sorbet | Enlightened Lotus Wellness

  7. Pingback: Peach Sorbet: Saving The Season « Putney Farm

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