I told you if I made another recipe from Jeni’s Splendid Ice Creams at Home and liked it I would let you know. Well, guess what? I like it! This time I tried a sorbet. And since it’s still super hot here I figured a summery sorbet would hit the spot. I picked watermelon lemonade sorbet. I love watermelon. I LOVE lemonade. I love sorbet. It sounded like the perfect plan!
mmm…….watermelon………….For some reason no one else in the house wants to help me eat this! What is wrong with them?!?!?! It’s so delicious and juicy!!! So I pureed it.
I used 3 lemons.
Heat up a little sweetness.
Add the sweetness to the pureed watermelon.
Take pictures of what’s left of your lemons after they’ve been juiced before you throw a few in the garbage disposal to freshen it up and pitch the rest in the compost bin (you’re welcome for the green cleaning advice).
Pour the sorbet base into the ice cream maker and let it whirl for 20 or so minutes until it looks like this!
And then you have to wait some more after putting your sorbet in a storage container. But finally it’s time to dig in!!
Fill ‘er up! And dig in!
I loved it! It was sweet and tangy and cold and delicious! The toddler did not. Weird since she will eat watermelon and drink lemonade. But she is a toddler after all. Maybe today she’ll like it? The hubby has not tried it. He’s weird. Oh, well. More for me!
Watermelon Lemonade Sorbet
- 1 small to medium watermelon, preferable with black seeds
- 1/2 cup fresh lemon juice (from 2-3 lemons)
- 1/2 cup sugar
- 1/4 cup light corn syrup
- Cut watermelon into 2-inch cubes to make about 3 cups. Remove the seeds (reserve a few black ones to add to the sorbet if you want). Puree the melon in a food processor. Measure out 2 1/2 cups of puree and transfer to a medium bowl. Reserve the rest of the watermelon for another use. Measure out the remaining ingredients.
- Fill a large bowl with ice and water.
- combine the lemon juice, sugar and corn syrup in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat.
- Whisk the lemon syrup into the pureed watermelon. Pour the mixture into a 1-gallon freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
- Pour the sorbet base into the frozen canister and spin just until it is the consistency of very softly whipped cream.
- Pack the sorbet into a storage container, tossing in a few black watermelon seeds of you've got them. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.