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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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Note: Watermelon contains less sugar by weight than you might think: only 6 percent. It tastes much sweeter because the sugar is its primary flavor-producing element; the rest is mostly water, which is why it's a cool summer favorite. Use seedless watermelon when you can find it, or remove the seeds before blending. Experiment with yellow or orange watermelon when available. Ingredients:
6 cups chopped seedless watermelon (from a 2-lb. piece of watermelon) |
2 tablespoons fresh lemon juice |
1 cup sugar |
1 cup water |
Directions:
1. In a blender, combine watermelon, lemon juice and simple syrup, and blend until smooth. Pour mixture into the container of an ice cream machine and churn according to the manufacturer's instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.
2. Variation: For Watermelon Mint Sorbet, add 2 tablespoons minced fresh mint just before churning.
3. SIMPLE SYRUP.
4. Makes about 1 cup.
5. Note: Make sure that the syrup is well-chilled before using. Can be kept up to 2 months in refrigerator.
6. 1 cup sugar.
7. 1 cup water.
8. Directions.
9. Place sugar and water in a small saucepan. Bring to a simmer, over medium-high, stirring until sugar is dissolved, about 3 to 4 minutes.
10. Cool to room temperature. Refrigerate in sealed jar.
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