After scooping out the watermelon for this pretty pink sorbet, I freeze the rind shell to use as a serving bowl for the scoops. We also put out bowls of chocolate chips and jimmies so our guests can sprinkle on their own "seeds".—Heide Grable, Raleigh, North Carolina
- 4 cups water
- 2 cups sugar
- 8 cups cubed seedless watermelon
- 1 can (12 ounces) frozen pink lemonade concentrate, thawed
- In a large saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Cool slightly. In batches, process the sugar syrup and watermelon in a food processor. Transfer to a large bowl; stir in lemonade concentrate. Cover and refrigerate until chilled.
- Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: about 2-1/2 quarts.
Originally published as Watermelon Sorbet in Taste of Home August/September 2005, p 45
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