If you’re like me, you probably have watermelon in your refrigerator this time of year. I had almost half a watermelon left over from the 4th of July and I didn’t want it to go to waste, so I had the bright idea of trying to make a watermelon sorbet, This was going to be the first time I used our ice cream maker we received as a wedding gift; however, I realized just before I started making the sorbet I had to freeze the bowl that comes with it. Oh well, silly me. So I made this sans ice cream maker, and it was just as easy — probably easier, granted it took more time. But I had thrown away the instructions for the ice cream maker like a dummy, so I probably saved time in the long run trying to figure out how to use it, breaking it even. I digress — on to the recipe.
This is super easy — seriously, I am no wizard in the kitchen, so if I can make this I know you can. Only 3 ingredients too, so here goes:
- 1 cup of sugar
- 3 cups water
- juice from 1/2 of a lime
- 3 cups of pureed watermelon (seeded or seedless)
- Combine and heat the water and sugar until the sugar has dissolved
- Add the juice from the lime and allow to chill
- Puree enough watermelon in a blender or food processor to equal 3 cups. I used a seeded watermelon and sieved out the seeds.
- Combine pureed watermelon with water/sugar/lime juice mixture into a freezable container — I used a loaf pan and it was perfect
- Freeze for about 4 hours and enjoy!