Watermelon Sorbet
Submitted by poizen_oak
Watermelon sorbet with pureed fresh watermelon, lemon juice, and a corn syrup simple syrup for the smoothest, scoopable texture. The summer freezer dessert that captures peak melon flavor.
YIELD
12 servingsPREP
10 minCOOK
15 minREADY
3 hrsWatermelon sorbet is the most refreshing dessert in the freezer, capturing the essence of peak summer in scoopable form. The fruit-to-sugar ratio here is dialed in: 8 cups of fresh watermelon puree to a relatively modest amount of simple syrup means the melon flavor leads instead of getting lost in sweetness.
The corn syrup is the secret to scoopable sorbet. Pure-sugar simple syrup freezes hard, giving you bricks of icy sorbet you have to chip apart. Corn syrup contains glucose, which interferes with ice crystal formation and keeps the sorbet soft and scoopable straight from the freezer. Don’t substitute more granulated sugar.
Use only the red flesh of the watermelon for the cleanest color and best flavor. The white inner rind is bland and fibrous; including it dilutes the bright pink color and adds vegetal notes you don’t want.
Lemon juice does double duty here. It brightens the watermelon’s mild flavor (without lemon, sorbet tastes flat) and the acidity helps prevent the puree from turning a dull pink-brown after a few days in the freezer.
The simple syrup needs to cool completely before mixing with the puree. Hot syrup poured into cold puree shocks the temperature and creates uneven texture in the finished sorbet. Patience here pays off.
Pro Tips
- Pick a fully ripe, sweet watermelon. Underripe melons make pale, weak-flavored sorbet. Look for a heavy melon with a creamy yellow ground spot.
- Strain the puree through a fine-mesh sieve for the smoothest texture. Watermelon has tiny pulp fibers that show up in the finished sorbet.
- Chill the puree mixture in the fridge for at least 2 hours before churning. Cold mixture freezes faster in the ice cream maker, giving you a smoother final texture.
Variations
- Add ¼ cup of fresh chopped mint leaves to the cooled syrup before mixing for a watermelon-mint sorbet.
- Stir in 2 tablespoons of tequila or vodka after churning for a boozy summer treat (alcohol prevents freezing solid).
- Squeeze in fresh lime juice instead of lemon for a more tropical character.
Ingredients
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.
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