Oh what a cool, sweet, and refreshing treat for the summer! My dear husband bought me the KitchenAid ice cream maker attachment for my recent birthday and I’m loving it! There are SO many treats I want to make – this is the first of many to come. I had a bunch of extra watermelon and while thinking of a plan for it, decided to look up a recipe for sorbet. This one sounded easy and sure enough, it was super simple, especially with the mixer attachment.
You just take the frozen ice cream bowl, put it where the mixing bowl usually goes, attach the mixing paddle, pour in the chilled sorbet mixture, turn it on “stir”, and let it go for about 30 minutes. Then, transfer the slushy mixture to a container and freeze it for a while longer to get more firm. Scoop it up and you’re ready to go! I let Jason have the first taste and he said it tasted like a watermelon Jolly Rancher. After taking a skeptical bite, I realized he was totally right – the sweet watermelon with a hint of lime really does taste like candy!
Some fun serving ideas: the original recipe suggested you sprinkle some mini chocolate chips on top of each bowl to make it look like watermelon seeds, which is a super cute idea. Or, for a grownup treat, you can put a few scoops in a cup, pour a little rum or vodka on top, and make a boozy slush. Sounds like a win win to me!
5 cups watermelon puree (Approximately 3 1/2 lb piece of watermelon)
1 cup sugar
1/4 cup fresh lime juice
Yield: About 1 1/2 quarts
Cut the watermelon into chunks – remove and discard the seeds and rind.
Place watermelon chunks into a blender or food processor. Blend it on low until you get watermelon puree. Repeat until you have 5 cups of watermelon puree.
Place 1 cup of puree and the sugar in a sauce pan. Heat on moderate heat, stirring until the sugar is dissolved (approximately 2-3 minutes). Remove sauce pan from heat and stir in the remaining watermelon puree and lime juice. Blend well.
Refrigerate the mixture until it’s fully cold. When it’s ready, pour the watermelon mixture into an ice cream maker. Run ice-cream maker until sorbet is frozen to a slushy state, approximately 25-30 minutes. Place frozen sorbet in the freezer for at least 2-3 hours to further freeze
Portion into bowls and serve immediately – enjoy!
Source: The Undercover Cook