As its name indicates, watermelon is full of liquid, and thus, it freezes quite solidly. Therefore, it is best to remove frozen sorbet from the freezer 10–15 minutes before serving.
INGREDIENTS:YIELD: 1QUART
- 3 cups watermelon juice
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup mini chocolate chips (for “seeds”)
INSTRUCTIONS:
- Remove the watermelon flesh from the rind, taking care to discard seeds. Purée in a food processor or blender until smooth to make 3 cups of watermelon juice.
- Place the sugar, salt, and 1 cup of watermelon juice in a small saucepan; stir over medium heat until all of the sugar is dissolved. Allow to cool; combine with the lemon juice and remaining watermelon juice. Cover and refrigerate until cool.
- Add the mixture to an ice cream maker and follow the manufacturer’s instructions for freezing. Add in chocolate chips toward the end of freezing.
- When removing the flesh of the melon, take extra care and make a large “bowl” out of one half of the rind. Once the sorbet has gone through the churn cycle, pour it into the watermelon bowl to freeze.
- Serve and enjoy!
