Watermelon Sorbet

For the past few weeks, I had been anxious to make sorbet. The next step was deciding on a flavour – and since Mike is a huge fan of watermelon, I thought I’d give it a shot.

I have tasted melon sorbet before, and I hoped that this would turn out to be just as flavourful. The key here is to pick a fresh and almost overly ripe watermelon. Either way, the amount of sugar you add will depend on the sweetness of the watermelon.

This sorbet gives you that natural refreshing taste, with a hint of lemon – perfect for the summer.

However, it would be interesting to experiment with different sweeteners if you are not a fan of refined white sugar. Considering this was my first attempt I thought it turned out fabulous! Maybe next time I will use honey, rather than sugar, and taste the difference.  

Watermelon Sorbet

5 ½ cups seeded watermelon flesh
1 ½ cups sugar *
2 cups water
Juice of 2 lemons

Roughly dice up the seeded watermelon flesh, and puree in a food processor.

Boil the water, and then add the sugar until it has dissolved. Remove the syrup from the stove and add the watermelon puree and lemon juice. Place the mixture in the fridge for about 3-4 hours until it is completely cool.

Once cooled, pour into an ice cream maker and process according to the manufacturer’s instructions. Afterwards, the sorbet usually needs to be popped in the freezer for a bit. If you leave it overnight, make sure you take it out before serving it (as it will be too hard to scoop and serve).

* Remember: The amount of sugar can be adjusted to your taste, depending on how sweet your watermelon is.