As I finally get around to adding this recipe to the blog, we are seriously in the Last Gasp of Summer. Yeah, the kids are back in school and the flowers are still blooming in the garden, but there are leaves on the ground and it's getting chilly enough to close windows at nighttime. And, in probably one of the biggest signs that we are moving to fall, there was a bin of pumpkins for sale right next to a bin of watermelon at my local grocery store!
So, get this recipe in before it's too late. Or, maybe you're one of the lucky ones where your season is starting to turn to spring (Hello Australia!) or you live somewhere constantly tropical. Either way, this Watermelon Lemonade Sorbet comes together super-quickly and is refreshing beyond belief.
Watermelon Lemonade Sorbet, makes about 1 qt
- 4-5 cups cubed watermelon (approx. 1 small- medium watermelon)
- 1/2 cup fresh lemon juice (approx. 2-3 lemons)
- 1/2 cup granulated sugar
- 1/4 cup light corn syrup
Cube watermelon, removing as many seeds as possible. Puree melon cubes in a food processor or blender, ending up with approx. 2.5 cups watermelon puree. (If you get more, set the rest aside and add to your evening's cocktail... you'll only need 2.5 cups for this recipe.)
Add lemon juice, granulated sugar and light corn syrup to a small pot and bring to a boil over medium heat, stirring to dissolve sugar. Once sugar is completely dissolved, remove pot from heat and whisk sweetened lemon juice to the watermelon puree.
Pour watermelon-lemonade mixture into a ziplock bag and let sit in an ice bath for approx. 30 minutes. After the mixture has cooled, add to your ice cream maker and spin down until the sorbet is thickened-- frozen, but still very soft. Pack into an air-tight container and place in the back of your freezer for at least 4 hours.