Watermelon Sorbet
Does any fruit scream summer more than watermelon? Big, light, juicy, refreshing, and sweet–no outdoor summer meal is done without a piece of watermelon. So if you’re looking for something simple and light to put together to beat the heat at your barbecue this July 4th, why not make a batch of watermelon sorbet in advance?
This recipe comes from David Lebovitz, specifically from his fantastic book, The Perfect Scoop (for any home-made ice cream lover, you need this book. Seriously). I’d originally hoped to have some fancy schmancy decorative plating for you all to ooh and ahh at where I would make white chocolate shells, brush them something green, and fill it with sorbet (since that would look like a watermelon). You might notice no photos of this–yea, it looked that good, haha. So instead, it only gets as exciting as chocolate chips for “seeds” today. Maybe another time. 
This is also one of my entries in You Scream, I Scream, We All Scream for Frozen Desserts, an event focused on the cold treats to fight off the summer heat. Its not too late to join in!
The sorbet was really simple and light, allowing the watermelon to shine and be just as refreshing without getting in the way with any heavier elements like cream. Even if you’re not a sorbet person, you could also use this as a great base for some summery mixed drinks spiked with whatever your poison is (tequila? rum?). Its quick to prepare, quick to go down, and a great way to keep cool this summer.
- 3 cups watermelon juice (for me, that was about a half of a seedless watermelon)
- 1/2 cup sugar
- big pinch of salt
- 1 Tbsp lime juice
- Optional: 1-2 Tbsp vodka (if you want flavorless–or you could go with something like rum)
- 1-2 Tbsp chocolate chips
First, get a nice looking watermelon, cut it open and toss the seeds. You probably won’t need the entire watermelon for this recipe, so start with either a quarter or a half of the melon before you go to the trouble of deseeding the entire thing. Cut off the rind and discard.
With the watermelon flesh ready to go, puree it finely in your food processor (or a blender).
Scoop out 1/2 cup of the puree and pour it into a saucepan along with the sugar and salt. Warm this up and stir until the sugar is totally dissolved, after which, you should pour it back into the rest of the watermelon puree. Mix in the lime juice and the liquor (this will help prevent the sorbet from freezing up into a big block), if using.
Transfer this to the fridge and let chill for a few hours (4-6 hours) before transferring to your ice cream maker, churning according to the instructions that came with your ice cream maker. In the last minute or two of churning, add the chocolate chips.
Ideally, you have time to let this chill up for a few hours in the freezer, but unlike ice cream, it wouldn’t be the end of the world if you dig into this right away. Enjoy!
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