Watermelon Sorbet
http://www.eatingwell.com/recipes/watermelon_sorbet.html
From EatingWell: Summer 2002, The Essential EatingWell Cookbook (2004)This incredibly refreshing icy dessert is made without using an ice cream maker.
12 servings, 1/2 cup each | Active Time: 20 minutes | Total Time: 3 1/2 hours (including chilling & freezing times)
Ingredients
- 1/2 cup sugar
- 3/4 cup water
- 6 cups watermelon chunks, (4-pound watermelon), seeded
- 2 tablespoons lime juice
Preparation
- Combine sugar and water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat to low and simmer for 5 minutes. Remove from heat and let cool to room temperature, about 45 minutes. Cover and refrigerate until chilled, about 1 hour.
- Place watermelon and lime juice in a food processor; process until smooth. Set a sieve over a large bowl and press the puree through to remove tiny seeds. Whisk in the sugar syrup.
- Pour the watermelon mixture into a shallow metal pan and freeze until ice crystals form around the edges, about 30 minutes. Stir the ice crystals into the center of the pan and return to the freezer; repeat every 20 minutes until all the liquid is frozen.
- Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.
Nutrition
Per serving : 56 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 14 g Carbohydrates; 0 g Protein; 0 g Fiber; 1 mg Sodium; 88 mg Potassium
1 Carbohydrate Serving
Exchanges: 1/2 fruit, 1/2 other carbohydrate
Tips & Notes
- Make Ahead Tip: Freeze in an airtight container for up to 2 days.