Weekend Recipe: Watermelon Sorbet

It's so easy to buy too much watermelon this time of year. And this recipe from Cafe del Rey shows that it's also easy to find a use for all that fruit!

Watermelon Sorbet
Makes 1 quart
5 Pounds Seedless Watermelon (cubed)
2 Cups Fresh Lemon
1 Cup Fresh Lime
Zest of 2 Limes
Zest of 3 Lemons
½ Cup Water
5 Cups Sugar

Purée watermelon in blender until smooth and set aside. Cook sugar, lime, lemon juice, and water until sugar dissolves. Add zests once off the heat. Stir in lemon-lime syrup to watermelon purée with a whisk. Let cool at room temperature. Churn mixture in ice cream machine and let it set overnight. Serve with other sorbets and fresh fruit to make it really stunning!

Sign up for the new Food newsletter here!

About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
RSS icon

Previous

The Magic Castle Has Hired A New Chef

Next

5 Ways to Celebrate National Watermelon Day

LEAVE A COMMENT Leave Comment