Keeping with the no-bake theme from Monday, I thought I would finally share this watermelon sorbet with you. After the first batch was devoured, I knew that I needed to make it again for you guys! No ice cream maker required. Just stick the watermelon in the food processor until it’s pureed and whisk in the rest of the ingredients. Pour it in a pan and stick in in the freezer. That’s all. Okay, maybe there are a couple more steps, but not many!
Not only is it super easy to make, but it also only requires 4 ingredients, one of which is water. No excuses to not make this sorbet! This refreshing sorbet has a watermelon base with a splash of lime, one of my favorite summer fruit combinations! With the weather being so warm, this watermelon sorbet is the perfect cool treat after being out in the heat. (I highly recommend eating a bowl of this sorbet after a run! )
This sorbet has the best texture the same day you make it. However, all you need to do to get the smooth texture back is stick scoops of sorbet in the food processor and give them a few pulses. You’ll soon have that smooth, fine texture again. If you want to keep going with the pulses, you can add a little more water/ice and fresh lime juice and you’ll have a perfect summer slushie!
- ¾ C water
- ⅔ C sugar
- 6 C watermelon, seeded and cut into chunks (If you want to speed up the process, freeze the watermelon chunks before processing.)
- 3 tbsp fresh lime juice
- Combine water and sugar in a small saucepan. Bring to a boil over medium-high heat. Turn heat to low and simmer for 6 minutes. Turn off heat and allow to cool to room temperature. Cover and chill in refrigerator for 1 hour.
- Place watermelon and lime juice in a food processor and pulse until smooth. You may need to do this in two batches if you have a small food processor. Process less if you want to have chunks of watermelon in your sorbet.
- Stir in sugar mixture.
- Pour watermelon into a shallow metal baking dish and freeze for 30 minutes or until ice crystals begin to form. Stir the mixture so that the ice crystals are now in the middle of the pan. Repeat this process every 20 minutes until mixture is frozen.
- Serve immediately. If you aren't able to serve immediately, take out dish 10 minutes before serving. Scoop out chunks of sorbet, place in food processor, and pulse until you reach desired consistency.
This recipe is adapted from Eating Well and is linked with What’s Cookin’ Wednesday.