Aubrey's grandmother gave us some watermelon, and someone sent me this recipe for a sorbet. It tastes just like a frozen watermelon with a hint of lime, and it's super easy.
Adapted from Rachel RayIngredients:
5 pounds seedless watermelon, cut into small chunks (6 cups)
1/4 cup sugar
Zest of 1 lime
Pinch salt
1/2 cup light corn syrup
Directions:
Using a blender, puree the watermelon; you will need 4 cups watermelon puree.
In a large saucepan, bring 1 cup watermelon puree, the sugar and lime peel to a simmer over medium-low heat, stirring until the sugar dissolves; season with the salt. Pour in the remaining 3 cups watermelon puree, then whisk in the corn syrup until incorporated. Pour the watermelon mixture into a 9-inch metal cake pan and freeze until firm, about 4 hours or overnight.
Let the frozen watermelon soften at room temperature for 5 minutes. Using a butter knife, break up the frozen puree into 2-inch pieces. Transfer the pieces to a food processor in batches and pulse until smooth. Store the sorbet in a freezer-safe container for up to 1 week. Let stand for 5 minutes before scooping.
5 comments:
Mmmm, it looks so refreshing! Nice job.
MMM.that looks light and refreshing!!! Thanks for stopping by my blog! The Chocolate Banana wontons are guiltless..unless you eat almost all of them like I did!!!
This looks great... and once again, great minds think alike! I made a watermelon sorbet on July 4, but used Alton Brown's recipe. It's similar to Rachel Ray's only it calls for vodka instead of corn syrup. :)
this looks sooo good and refreshing especially for these hot summer months! thanks a million for sharing!!!
It really looks pretty but I'm one to just love eating the watermelon! Was it hard to get all the seeds out? :-)
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