It sure is getting hot here in Chicagoland! And by hot, I mean we’re nearing triple digits. It honestly feels like you’re walking in an oven as soon as you step outside. Lucky for you, I have the perfect treat to cool down with: Watermelon Sorbet!
My husband is a big watermelon fan, so we have it in the house pretty much all summer. We were out of ice cream and I needed something sweet, but also cool, so I snuck a few cups of watermelon and turned it into some of the best sorbet I’ve ever made (if I do say so myself). I found this recipe and then adapted it a little after reading some of the reviews.
This sorbet is sweet, a little tart, and very refreshing. It’s a breeze to make, so there are no excuses, people! Go make this now 🙂
- 1-1/2 cups water
- 1-1/2 cups white sugar
- 3 tablespoons lime juice
- 3 cups cubed seeded watermelon
- Heat water and sugar in a saucepan over medium-high heat until sugar has dissolved, stirring occasionally. Allow to cool.
- Place watermelon in a blender or food processor. Blend until smooth.
- Whisk watermelon, lime juice and syrup together in a large bowl. Cover and chill in the refrigerator.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency.
- Transfer sorbet to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal.
- Allow sorbet to ripen in the freezer for at least 2 hours.