Easy Watermelon Sorbet in Your Ice Cream Maker

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 1

cooling time: 1

Total Time: 2 10

Servings:

Calories: 72kcal

Using four simple ingredients and your ice cream maker, you can have the freshest tasting homemade watermelon sorbet at home!

In a small/medium saucepan combine the water, sugar, and two tablespoons lemon juice. Stir to (mostly) dissolve the sugar.
Bring to a gentle boil over high heat and turn down to medium. Boil gently for three minutes. Set aside to cool. (I set aside in the fridge).
Cube and de-seed the watermelon.
Place the cubed watermelon and simple syrup you made in a blender. Blend on high till it turns to a smooth watermelon puree.
Taste the watermelon puree. If it is too sweet, add up to one more Tablespoon of lemon juice to balance the sweetness. If it tastes fine to begin with, then leave it alone.
If your ice cream maker requires that you cool or chill the puree, do so before proceeding.
Transfer to your ice cream freezer. Freeze according to directions on your ice cream maker/freezer.
When the desired sorbet consistency is reached eat right away or spoon the frozen mixture into an airtight freezer container.
You can save in the freezer for up to two weeks. If the sorbet is too frozen to scoop, allow to rest on the counter for about five minutes to soften slightly.

Add in the time needed to freeze your ice cream maker/container if necessary.
Start with 2 Tablespoons of lemon juice. Add up to one more Tablespoon if the puree is too sweet.
This recipe makes 8 one-half cup servings because half-cup servings seem to be the industry standard. My servings are never that small...