Watermelon Sorbet
Watermelon Sorbet recipe
Yield
12 servingsPrep
10 minCook
15 minReady
3 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
sugar
|
|
| ½ | cup |
water
|
|
| ⅔ | cup |
light corn syrup
|
|
| 2 | tablespoons |
lemon juice
|
|
| ¼ | each |
watermelon
large |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
sugar
|
|
| 118 | ml |
water
|
|
| 158 | ml |
light corn syrup
|
|
| 3E+1 | ml |
lemon juice
|
|
| 0.3 | each |
watermelon
large |
*
|
Directions
In a medium saucepan, combine sugar, water and corn syrup.
Stir over medium heat until mixture comes to a boil.
Without stirring, simmer over low heat 5 minutes.
Stir in lemon juice; cool to room temperature.
Cut melon from rind, reserving only red fruit.
Remove and discard seeds.
Cut fruit into 1-inch cubes, making about 8 cups.
Purée melon cubes about 2 cups at a time in blender or food processor fitted with metal blade.
Stir into cooled syrup.
Pour into ice cream canister.
Freeze in ice cream maker according to manufacturer's directions.
Makes about 2 quarts.
