Watermelon Sorbet

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I’ve been looking at watermelons in the stores a lot lately. It’s so hot outside (100+ degrees – heat index) and a nice, refreshing watermelon was what I was craving!

So, I went to the local produce stand and bought my first watermelon of the summer. I was having company over last night and wanted to end the meal on a lighter note. I was originally looking at The Perfect Scoop for inspiration, but I didn’t have limes. I was afraid to use lemons instead, but found this Alton Brown recipe on Joelen’s blog. It used lemons! YAY!

I’ve never cut up a watermelon, so I was sure that I was going to make a juicy mess. It wasn’t all that bad, but look at how GORGEOUS and ripe this watermelon was…mmm!
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The verdict? This was a light, refreshing sorbet and a definite MUST for the summer! Seriously make this for your 4th of July party! Your guests won’t be disappointed! Also, it’s (along with other fruit sorbets) VERY skinny, especially if you made this with Splenda, which I didn’t have on hand at the time. :)

I’m submitting this to Joelen’s monthly Tasty Tools event, which features the ice cream maker! I’m sure there will be a ton of great summer treats for this blogging event so definitely start following her blog if you haven’t already!

Watermelon Sorbet
Source: Alton Brown -  found on Joelen’s Culinary Adventures

Ingredients:

  • 1 pound, 5 ounces diced watermelon, muskmelon or honeydew
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons vodka (omitted)
  • 9 ounces sugar, approximately 1 1/4 cups

Directions:

  1. Place the melon in the bowl of a food processor and process until smooth. Add the lemon juice, vodka, and sugar and process for another 30 seconds. Place the mixture into the refrigerator until the mixture reaches 40 degrees F; depending on the temperature of your ingredients and refrigerator, this could take 30 minutes to 1 hour.
  2. Pour the chilled mixture into the bowl of an ice cream maker and process according to manufacturer’s directions. Transfer the sorbet to an airtight container and place in the freezer for 3 to 4 hours before serving.

Makes 12 (1/2 cup) servings.
(I added a little too much melon than stated, and it was overflowing in the ice cream maker, so I estimated based on 1.5 quarts yielded instead of Alton Brown mentioning this yields 1 qt.)

Calories: 112, Fat: 0.4g, Fiber: 0.5g
POINTS*: 2

Comments

  1. What a perfect summery treat! I may have to try this for the 4th!

  2. Looks delicious! Hope you submit this to June’s Tasty Tools blogging adventure! Details are in my blog’s left sidebar!

  3. I have a watermelon and would like to make this…however, I don’t have an ice-cream maker. Can anyone tell me how to freeze it usinga freezer instead? I know I have to stir it every so often but I’m not sure of the details! Thanks, Lucy

  4. Thank you for the method and idea. I made the sorbet with maple syrup instead of sugar and it tastes delicious. I made it in the freezer following the tips from the David le Bovitz site but I still got a lot of crystals in it: it would have been brilliant as a base for a cocktail! Very tasty though regardless of the crystal effect.

Trackbacks

  1. [...] example, here is a picture of the watermelon sorbet I made last night. I took a picture of it on digital macro setting with my Canon SD1100IS. Nothing to be impressed [...]

  2. [...] you want something light and refreshing that will help you to beat the heat, definitely give this Watermelon Sorbet a [...]

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