Watermelon Sorbet

Watermelon Sorbet Recipe This incredibly refreshing icy dessert is made without using an ice cream maker.


From EatingWell:  Summer 2002, The Essential EatingWell Cookbook (2004)

Yield: 12 servings, 1/2 cup each

Active Time: 20 minutes

Total Time: 3 1/2 hours (including chilling & freezing times)

Ingredients

  • 1/2 cup sugar
  • 3/4 cup water
  • 6 cups watermelon chunks, (4-pound watermelon), seeded
  • 2 tablespoons lime juice

Preparation

  1. Combine sugar and water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat to low and simmer for 5 minutes. Remove from heat and let cool to room temperature, about 45 minutes. Cover and refrigerate until chilled, about 1 hour.
  2. Place watermelon and lime juice in a food processor; process until smooth. Set a sieve over a large bowl and press the puree through to remove tiny seeds. Whisk in the sugar syrup.
  3. Pour the watermelon mixture into a shallow metal pan and freeze until ice crystals form around the edges, about 30 minutes. Stir the ice crystals into the center of the pan and return to the freezer; repeat every 20 minutes until all the liquid is frozen.
  4. Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.

Tips & Notes
  • Make Ahead Tip: Freeze in an airtight container for up to 2 days.

Nutrition Per serving:

56 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 14 g carbohydrates; 0 g protein; 0 g fiber; 1 mg sodium; 88 mg potassium.

Nutrition Bonus: 11 mg Vitamin C (20% dv), 15% dv Vitamin A.

1 Carbohydrate Serving

Exchanges: 1/2 fruit, 1/2 other carbohydrate

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