Monday, June 15, 2009

Watermelon Sorbet Summer Yummy

Need a quick yummy easy good treat this season? This is it you have to wait overnight but sooooo worth it in the end


* 5 pounds seedless watermelon, cut into small chunks (6 cups)
* 1/4 cup sugar
* 1 tablespoon of lemon juice
* Pinch salt
* 1/2 cup light corn syrup


Using a blender, puree the watermelon; you will need 4 cups watermelon puree.

In a large saucepan, bring 1 cup watermelon puree, the sugar and lemon juice to a simmer over medium-low heat, stirring until the sugar dissolves; season with the salt. Pour in the remaining 3 cups watermelon puree, then whisk in the corn syrup until incorporated. Pour the watermelon mixture into a 9-inch metal cake pan and freeze until firm, about 4 hours or overnight.

Let the frozen watermelon soften at room temperature for 5 minutes. Using a butter knife, break up the frozen puree into 2-inch pieces. Transfer the pieces to a food processor in batches and pulse until smooth. Store the sorbet in a freezer-safe container for up to 1 week. Let stand for 5 minutes before scooping.

I actually put mine in a Plastic covered container that is about 9 x 6 in size works good and keeps it covered for freshness.


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