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Weekend Recipe: Watermelon Sorbet

By Katherine Spiers
August 2, 2013
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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. If you don't have an ice cream maker, no problem. Transfer the pureed mixture into a freezer-safe container, like a shallow metal pan. Put the container in the freezer. Every twenty minutes, stir the mixture until it solidifies.  

You can also add vodka to this recipe to make it an adults-only dessert. Serve with other sorbets and fresh fruit to make it really stunning!

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