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!