Wednesday, July 7, 2010

Watermelon Sorbet

Since the beginning of the watermelon season, I have really wanted to make watermelon sorbet. I had some beyond amazing homemade raspberry sorbet once, and I thought I could try to make watermelon since I have lots of those on hand! After finding out what a typical sorbet recipe might have, and I began my experiment.

What did Brad think of my project? He took one look at the kitchen and said, "You're making a royal mess." He did, however, play with Blair the entire time for me to play in my kitchen. How sweet was that?! After about 30 minutes, he came in the kitchen and said he needed a nap. That's true! The child is wide open. She never stops, and I continue to have people tell me that on a regular basis.

Back to the watermelon sorbet.... Brad was right; I did make a royal mess. I had watermelon juice all over the counter from my sink to the wall -- all under the food processor and the mixer.

 This is just the beginning of the mess. Juice poured out of my food processor even with small amounts of watermelon.

I cut my watermelon up into chunks and put it into the food processor. Since I had a lot of watermelon, I used mostly the middle (heart) and didn't get too close to the rind.

I pureed enough watermelon to make 4 cups of puree.

I transferred most of the puree into a bowl and left a little in the food processor. Then I added sugar, light corn syrup, and lime juice to the puree in the food processor, blended it well, and combined it with the rest of my puree in the bowl. I started small and adjusted the amounts of sugar, syrup, and lime juice until I liked the result.

There was a lot of tasting going on!

At the end, my kitchen was a wreck! Look at all those limes! (I know that is more than 4 cups of puree in my bowl -- my ice cream churn is 6 quarts, so I made a triple batch which made 3 to 4 quarts of sorbet.)

After freezing in the churn, the sorbet was pretty soft. It could be made into yummy popsicles from this point or from the puree. I put it in the freezer, and it hardened up to a good consistency.

Right out of the ice cream freezer. I thought I was delicious. The lime flavor makes it just right!

Watermelon Sorbet

1 medium seedless watermelon
1 cup sugar
1/2 cup light corn syrup
1/2 cup fresh lime juice

Cut watermelon into large pieces. Puree melon in a food processor or blender to make 4 cups. Add sugar, corn syrup, and lime juice to the puree in the food processor and blend. Transfer the mixture to an ice cream churn and freeze according to manufacturer's directions. For firmer sorbet, store in a covered container in the freezer overnight. Makes about 1 1/2 quarts.


Linsey said...

It was yummy!

mountain mama said...

oh man, i love messing up the kitchen! it's just no fun to clean up.

that looks delicious! :D

Anonymous said...