Makes about 3/4 gallon of sorbet
Summer is around the corner and the first shipment of watermelons are just arriving in the markets. This refreshing fruit gets a welcomed transformation to help you cool off during the hot days ahead. With only 5-ingredients, this icy treat is effortless to put together.
If you don't own an ice cream maker, no need to worry. Freeze the juicy liquid in a metal pan until solid. Then scrape with the tines of a fork to create icy granulated flakes - this technique produces a dessert known in Italy as Granita.
Watermelon Sorbet
1 small seedless watermelon, cut into 1" cubes (about 9 cups)
1 cup water
1 cup granulated sugar
1/2 cup lime juice
1/2 tsp salt
Directions
Set up an electric ice cream machine according to manufacturer's directions. (If you don't own an ice cream machine, see notes above recipe for alternate freezing method)
Remove any black seeds that are present in the watermelon (white seeds are okay). In a blender or food processor, puree the watermelon cubes until smooth and juicy. If your blender is small, you may need to juice the melon in a few batches.
In the microwave, heat the 1 cup of water until steaming, about 1 to 2 minutes. Dissolve the sugar into the water.
Mix the dissolved sugar-water, lime juice, and salt, into the watermelon juice.
Process the watermelon mixture in ice cream machine, according to manufacturer's directions, until slushy and icy. Transfer mixture to air-tight, freezer-safe container. Freeze until scoopable, about 1 to 2 hours.
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