Watermelon Sorbet
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| Watermelon Sorbet |
Ingredients
- 2 1/2 cups watermelon purée (about 3-4 cups cubed watermelon)
- 1/2 cup fresh lemon juice
- 1/2 cup sugar
- 1/4 cup light corn syrup
- 1/4 tsp. lemon zest
Method
- Place watermelon in a blender or food processor and puree until smooth.
- Combine sugar, corn syrup, lemon juice, and lemon zest in a small saucepan and place over medium heat. Bring mixture to a boil and cook until the sugar dissolves, about 2 minutes. Remove from heat.
- Pour sugar syrup into bowl with watermelon puree and stir to combine.
- Pour sorbet base into a sturdy gallon Ziploc bag and seal tightly.
- Place the bag in an ice-water bath, place bath in refrigerator, and let stand until base is chilled, approximately 30 minutes (or chill base overnight in refrigerator).
- Once chilled, pour into ice-cream maker and freeze according to manufacturer’s instructions. Freeze in freezer until firm.
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