Watermelon Sorbet Recipe
Watermelon Sorbet Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. + chilling Process 20 min./batch + freezing
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. + chilling Process 20 min./batch + freezing

Ingredients

  • 4 cups water
  • 2 cups sugar
  • 8 cups cubed seedless watermelon
  • 1 can (12 ounces) frozen pink lemonade concentrate, thawed

Directions

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

Nutritional Facts

1 cup: 248 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 67g carbohydrate (63g sugars, 1g fiber), 1g protein.

  • 4 cups water
  • 2 cups sugar
  • 8 cups cubed seedless watermelon
  • 1 can (12 ounces) frozen pink lemonade concentrate, thawed
  1. 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.
  2. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forWatermelon Sorbet

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review