Summer is finally coming and I’m prepared! I’ve made a nice batch of watermelon sorbet! I love eating fruit sorbet because I’m a fruit lover and sorbet doesn’t coat my tongue! It’s so light and just simply refreshing. Now, I did add a little sugar into my recipe. I had to, when lime is involved things get tart quickly!
I’m thinking I’ll need this after a day of sweating in the heat while push mowing. I’m not sure if I’ve told you this but I’m a lover of mowing. I don’t mind riding the lawn mower, but push mowing is where it’s at. I get the exercise that I need and time to just get lost in my thoughts. Those times don’t happen often with a four-year-old in the house.
This would also be awesome for barbecues as long as there is room in the freezer to store it. I love how it adds the perfect pop of color. The gorgeous pink color lures everyone in. If you happen to have some pale green bowls, it would really make the pink pop. I did not have any. Boooo!
I’m not from Florida but I know a large number of my readers are. So, those readers probably know how amazing the seasonally grown produce is. If you’re browsing the grocery store, you need to grab the watermelon, blueberries, sweet corn, and tomatoes. I also heard from the people of Fresh From Florida and the Florida Department of Agriculture that the seafood is fantastic year-round.
- 4 cups seedless watermelon chopped
- 1 cup granulated sugar
- 1/2 cup water
- 1 T . lime juice
- Quarter a watermelon. Remove the rind and chop the watermelon into squares.
- In a small saucepan, add in the sugar, water and lemon juice. Heat over medium and stir until the sugar is dissolved. It took about two minutes for me.
- Add the watermelon and simple syrup into a blender. Blend until smooth. Don't strain our the pulp.
- Place the pureed watermelon into a bowl and place into the fridge until chilled. I let it sit for about 3 hours.
- Place in the ice cream maker for the recommended time for your ice cream maker. Mine recommends no longer than 20 minutes.
- Once it becomes slushy, place into a loaf pan. Cover with plastic wrap and place in the freezer overnight. This will allow the sorbet to firm up.
- Scoop and serve. If the sorbet is too firm to scoop, let it sit out for about 10 - 15 minutes and then scoop.