Confident home cooking
Watermelon slice illustration
Desserts, Vegetarian

Guest Post: Watermelon Sorbet

by Nick

This is a guest post from Katherine Knowles who writes the lovely blog If You Can Make That You Can Make This.

Thank heavens for science, those scientists who could have spent their grant funding musing on the origins of Dark Matter, or observing how stem cells mutate, or calculating equations for quantum computing, but instead, dedicated their research and resources to creating the seedless watermelon. Money well spent, I think.

All the joy of that gorgeous pink fruit, none of the picking around for pips. The pure pleasure of taking great bites without having to worry about an unexpected crunch.

There’s nothing like a slice of ice cold watermelon on a hot day – and now that temperatures have hit the 90s in NYC, pretty much every day has watermelon potential.

Watermelon cubes can be frozen then blended with a splash of orange juice to make the most delicious breakfast smoothie. Or blended with a couple of ice cubes and a splash of rum to make an astonishingly pink frozen daiquiri, and honestly, usually, this is where my watermelon ends up. But it also makes a fabulous sorbet – delicious on top of a tropical fruit salad, or turned into a drink by scooping a ball into a glass and topping up with soda water and a squeeze of lemon – or even some more Campari.

The Campari tip came from my friend Hilary, who is the owner of an outré liquor cabinet. You want to drink maraschino cherry sours? She’s got them. Cointreau and Grand Marnier and Triple Sec? Check. So when she tells me she’s tested out a good range of watermelon / booze combinations and this is the best one, I’m inclined to take her at her word. And I love the sharp sour hit of Campari – usually over ice with soda, so I had it to hand, ready for experimentation. It gives the sorbet a deeper sour citrus note, and if it’s possible, makes it an even prettier pink.

For a very quick sorbet, freeze the melon cubes, then blend with a pinch of sugar and a splash of Campari – serve in a cocktail glass with a teaspoon. But for the real deal:

Making the Sorbet

  • Heat 1 cup of the watermelon puree with the sugar, whisking until the sugar dissolves.
  • Add the rest of the puree, the lime and the corn syrup and whisk to combine.
  • Take the puree off the heat and add the Campari.
  • If you have an ice cream maker, pour the mixture in and proceed according to its instructions. Otherwise, pour the mixture into a plastic container and freeze for 4 hours (or overnight).
  • Let the frozen mixture stand at room temp for a few minutes to soften slightly, then process (or blend) and freeze again.
Yield
Serves 4.
Prep Time
Total Time

Just a moment please...

Print Recipe Watermelon Sorbet

Ingredients

  • 4 cups watermelon puree (which is about 5 lbs of watermelon blended)
  • Juice and zest of half a lime
  • ¼ cup sugar
  • ½ cup light corn syrup
  • 2 Tablespoons Campari

Directions

1) Heat 1 cup of the watermelon puree with the sugar, whisking until the sugar dissolves.

2) Add the rest of the puree, the lime and the corn syrup and whisk to combine.

3) Take the puree off the heat and add the Campari.

4) If you have an ice cream maker, pour the mixture in and proceed according to its instructions. Otherwise, pour the mixture into a plastic container and freeze for 4 hours (or overnight).

5) Let the frozen mixture stand at room temp for a few minutes to soften slightly, then process (or blend) and freeze again.

Note from Nick:  Thanks very much Kate for the delicious sorbet!  You can find Kate’s blog on Facebook and also follow her on Twitter!

Share this post!

10 comments on “Guest Post: Watermelon Sorbet

  1. I like the recipe, but I am wondering about the corn syrup – is it for the taste, or mouth feel? I am not crazy about using that because it adds a whole other dimension to the flavor. I am partial to keeping the flavors simpler. Perhaps some mint, sugar, a touch of vodka, watermelon, and just plain old water.
    Nick, what do you think on that?

    1. Preempting Nick here; You can use sugar syrup, or no syrup at all and a little extra sugar – the syrup tends to make the sorbet smoother and less like slush (not that slush is a bad thing), but if you have an ice cream maker, or if you blend the sorbet well you won't notice too big a difference.
      Kate
      My recent post The Monday Treat – Lemon Cream Drizzle Cake

  2. I love this recipe! I always ended up with just watermelon juice and just eat it raw, so this is really something new that I'm interested to try. Good for me that we have ice cream maker. Thanks so much for this!

  3. Watermelon is the best during summer. I didn't know that limes can be added to make the sorbet. Now that I have seen this mouth-watering post, watermelon sorbet is next on my sorbet list. Thanks for the recipe.
    My recent post undefined

Leave a Comment