WATERMELON SORBET
I'm posting this in answer to a request. I haven't made it myself. It was on a site called The Ice Cream Parlor. An ice cream maker is necessary. Times do not include chilling or freezing, and are guesses.
Provided by mianbao
Categories Frozen Desserts
Time 25m
Yield 4 cups, or so, I think
Number Of Ingredients 4
Steps:
- Cook the sugar, water and lemon juice together, stirring occasionally until the sugar is dissolved.
- Remove from heat and chill.
- Cut up the watermelon and remove all seeds.
- Puree in a blender or food processor.
- Stir into chilled syrup.
- Freeze in an ice-cream maker according to the manufacturer's instructions.
- Pack into an airtight container and store in the freezer.
SIMPLE WATERMELON SORBET
If you love watermelon and love sorbet, you're bound to love this simple recipe!
Provided by CookinginFL
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 2h45m
Yield 8
Number Of Ingredients 4
Steps:
- Combine sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat and refrigerate until cooled, about 30 minutes.
- Blend watermelon in a blender or food processor until pureed. Stir pureed watermelon into sugar mixture. Transfer watermelon mixture to an ice cream maker and freeze according to manufacturer's instructions.
Nutrition Facts : Calories 115.8 calories, Carbohydrate 30 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 1.1 mg, Sugar 28.7 g
MINI WATERMELON SORBET SANDWICHES
These cute and summery sorbet sandwiches are a cinch to make. You can swap the raspberry sorbet for any flavor with a red hue to keep the watermelon look.
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 12 mini sandwiches
Number Of Ingredients 6
Steps:
- Arrange the vanilla wafers bottom-side up on a baking sheet lined with parchment. Fold the sesame seeds into the sorbet. Scoop 1 tablespoon of the ice cream mixture on 12 of the cookies. Sandwich with the remaining cookies and freeze to harden, about 2 hours.
- Stir 1 teaspoon of the canola oil into the melted dark green candy and the remaining 1/2 teaspoon canola oil into the melted light green candy to thin.
- Clean up the edges of the ice cream sandwiches with a paring knife. One by one, dip the sandwiches in the melted dark green candy. Use a small rubber spatula or fork to drizzle the melted light green candy over the sandwiches to add stripes. Freeze to set before serving, about 30 minutes.
LEMON-RASPBERRY SORBET CAKE
Provided by Food Network Kitchen
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Cut a 24-by-6-inch strip of parchment paper. Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan so you can build a tall cake.
- Mix the crushed cookies, sugar and melted butter in a bowl until combined. Press the mixture into the bottom and about 1/4 inch up the side of the prepared pan. Freeze until firm, about 15 minutes.
- Scoop the lemon sorbet over the crust in small batches, packing it in with an offset spatula; smooth the top. Freeze until firm, about 45 minutes. Repeat with the raspberry sorbet and freeze until firm, about 45 more minutes.
- Place the chocolate in a heatproof bowl. Heat the cream in a small saucepan or in the microwave until barely simmering; pour the hot cream over the chocolate and let stand 1 minute, then stir until smooth. Remove the side of the springform pan and the parchment. Spread the chocolate mixture over the top of the cake and freeze until set, about 10 minutes. Serve immediately or cover and freeze for up to 2 days.
WATERMELON SORBET
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 4h25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a small saucepan, bring sugar, syrup, lemon juice, grenadine and mint leaves to a boil dissolving the sugar granules. Let cool slightly. Cut the rind off the watermelon and cut into chunks. Puree half of the chopped watermelon in a blender. Strain through a fine mesh strainer into a large glass bowl. Repeat with remaining watermelon. Add slightly cooled syrup mixture and mix well to incorporate. Place sorbet into a 2-quart plastic container and freeze for 3 to 4 hours.
WATERMELON SORBET
Very light and refreshing with the perfect amount of sweetness. Lime juice brightens up the flavor and adds a delightful zing. The texture is soft, reminiscent of a very light sorbet combined with a shaved ice. This is a great recipe to make with plentiful watermelon available in the summertime. It's the perfect ending after a filling summer dinner or a refreshing snack on a hot day. You could even pour a shot of Cointreau® over the top or blend the mixture with tequila and enjoy it as a boozy summer treat.
Provided by NicoleMcmom
Time 5h15m
Yield 6
Number Of Ingredients 4
Steps:
- Place watermelon cubes in a single layer on a sheet pan. Freeze at least 5 hours or overnight.
- Zest limes; set aside for garnish. Juice limes until you have 2 tablespoons juice.
- Place 1/2 of watermelon cubes in food processor with 1 tablespoon honey and 1 tablespoon lime juice. Blend until smooth and creamy and transfer to a large bowl. Repeat with remaining watermelon, honey, and lime juice.
- Stir the 2 batches together and serve immediately, garnished with lime zest and Tajin®. Or, place in a freezer-safe container and freeze for a firmer texture.
Nutrition Facts : Calories 88.8 calories, Carbohydrate 23.4 g, Fat 0.3 g, Fiber 1.5 g, Protein 1.4 g, Sodium 34.4 mg, Sugar 18.7 g
WATERMELON BOMBE
Layers of ice cream are molded in a bowl to make this impressive ice-cream cake. A pistachio "rind" is lined with vanilla and filled with watermelon sorbet. The seeds are an improvement on nature: They're bits of chocolate wafers. A sponge-cake layer provides another texture and flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Line a 3-quart metal mixing bowl with plastic wrap, and leave the edges overhanging. Place lined bowl in freezer for 10 minutes; this will be the mold. Chill the bowl of an electric mixer as well.
- Place pistachio ice cream in the chilled mixer bowl. Using the paddle attachment of the mixer, beat on low speed until ice cream is spreadable, about 30 seconds. Remove chilled mold from freezer. Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a 1/2-inch-thick layer. Return mold and clean mixer bowl to the freezer for 30 minutes.
- Place vanilla ice cream in chilled mixer bowl. Beat on low speed until spreadable, about 30 seconds. Remove mold from freezer. Using the rubber spatula, coat pistachio layer with the vanilla ice cream, making a 1/4-inch-thick layer. Return mold and clean mixer bowl to freezer for 30 minutes.
- Place sorbet in chilled mixer bowl. Beat on low speed until sorbet has softened, about 1 minute. Fold in wafer pieces. Remove mold from freezer. Pack sorbet into center, making an even layer that comes to 1/3 inch below the top of the ice cream layer. Cover sorbet portion with sponge cake; trim cake if necessary. Return mold to freezer until completely hardened.
- To serve, place a serving plate upside down on top of the mold. Holding plate against mold, invert both. Place a hot wet kitchen towel over the mold. Remove the metal bowl. Immediately before serving, remove the plastic wrap.
WATERMELON SORBET
Summertime and watermelon go hand in hand. My melon sorbet is fresh, fruity and without the gluten and eggs you get in many other frozen desserts. -Rachel Lewis, Danville, Virginia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 quart.
Number Of Ingredients 6
Steps:
- In a small saucepan, bring sugar and water to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally to dissolve sugar. Cool slightly., Place watermelon in a food processor; process until pureed. Add orange juice, lime juice and cooled syrup; process until blended. Transfer to a large bowl; refrigerate, covered, until cold, about 3 hours., Pour into cylinder of ice cream freezer. Freeze according to manufacturer's directions; if desired, add chocolate chips during the last 10 minutes of processing. Transfer sorbet to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.
Nutrition Facts : Calories 129 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 33g carbohydrate (32g sugars, Fiber 0 fiber), Protein 1g protein.
WATERMELON SORBET
This refreshing guilt-free sorbet is perfect for a hot summers day. I found it fairly easy to make for one of my first attempts at a sorbet because it only requires you to break up the mixture twice instead of up to four times like in most other sorbet recipes. You can REALLY taste the watermelon in this delicious icy treat! Can also be made vegan by emitting egg whites but it will just be a little trickier to scoop.
Provided by Brittney_B
Categories Frozen Desserts
Time 15h45m
Yield 1 1/2 Litres, 10 serving(s)
Number Of Ingredients 5
Steps:
- Combine the water and sugar in a small saucepan and stir over low heat for 5 minutes or until sugar completely dissolves. Increase the heat to high and bring to the boil. Boil for 5 minutes. Set aside for 30 minutes to cool.
- Meanwhile, place watermelon flesh in a blender (or food processer) and blend until pureed. Strain the puree through a fine sieve into a jug, pressing with the back of a spoon to extract as much liquid as possible (you should have about 600ml of watermelon juice).
- Add sugar syrup to the watermelon juice and stir until well combined. Pour into an airtight container, cover and place in the freezer for 5 hours or until almost set.
- Roughly break up the sorbet with a metal fork and transfer to the bowl of a food processor. Process briefly until sorbet is smooth and has a soft, icy texture. Return sorbet to the container and place in the freezer for a further 5 hours or until firm.
- Remove from the freezer and repeat step 4.
- Repeat step 4 again this time adding the egg whites to the bowl of the food processer and processing until the sorbet is smooth and turns a paler colour. Return the sorbet to the container you intend to store it in and place in the freezer until firm.
- To serve scoop into serving bowls or waffle cones and serve immediately.
Nutrition Facts : Calories 104.8, Fat 0.1, Sodium 12.7, Carbohydrate 26.1, Fiber 0.3, Sugar 25, Protein 1.2
WATERMELON-SAKE SORBET
I know you're going to be tempted to use seedless watermelon here, but don't. I've never tasted one that I particularly liked. And because I have a penchant for making things harder than they should be, I don't mind plucking out the seeds. For some reason, the harder something is to make, the better it tastes. (And I wonder why I spend a majority of my life in the kitchen.) Don't worry about using a fancy sake-inexpensive brands work really well in this recipe. And unless you read Japanese, you're not likely to be able to ascertain the difference trying to read the labels at the store.
Yield makes about 1 quart (1 liter)
Number Of Ingredients 4
Steps:
- In a food processor fitted with the metal blade or in a blender, purée the watermelon chunks with the sugar and sake until smooth. Pour into a medium bowl, taste, and add a few drops of lime juice to adjust the sweetness to your liking. Cover and refrigerate until thoroughly chilled.
- Freeze in an ice cream machine according to the manufacturer's instructions.
- This sorbet makes excellent popsicles that are very refreshing in the summertime. Rather than churning the mixture in an ice cream machine, simply pour it into popsicle molds and freeze.
SORBET WATERMELON CAKE
from Creative Cook's Kitchen recipe book. This does not taste like watermelon, unless you use a watermelon sorbet or ice cream. This can be changed up very easily by using different flavors and different containers in which to shape it.
Provided by DoveChocolatierinKY
Categories Frozen Desserts
Time P1DT20m
Yield 1 ice cream cake, 12 serving(s)
Number Of Ingredients 4
Steps:
- MAKING THE MOLD:.
- Wrap the inside of the mixing bowl with a thick layer of aluminum foil or plastic wrap.
- Spread with a thick layer of pistachio ice cream, covering the entire inside of the bowl.
- Pack the ice cream tightly against the bowl. Place the bowl in the freezer while you prepare the sorbet mixture.
- In a large bowl, gently combine the chocolate chips with the strawberry sorbet.
- Spread strawberry mixture evenly over pistachio ice cream; smooth top.
- Cover bowl with foil and freezse until hard, several hours or overnight.
- SERVING:.
- To unmold the cake, gently invert the bowl onto a plate; lift bowl. Gently remove plastic wrap. Smooth the surface of the ice cream with a flat metal spatula that has been dipped in water.
- If desired, pipe white icing over pistachio ice cream to decorate rind.
- Before serving, wipe rim of plate with a clean, damp cloth or paper towel to remove any melted ice cream or sorbet.
- To cut the watermelon cake, first make 5 vertical slices, starting at the center of the cake. Then make a horizontal slice to make 12 servings. Use a sharp knife dipped in warm water for clean cuts.
- TIPS:.
- TO soften sorbet, place it in a microwave-safe bowl and microwave on HIGH until softened, about 30 seconds.
- Sticky packaging is a sign that sherbet has probably thawed, leaked and then refrozen. For a fresher taste, choose another container of sorbet instead.
- Prepare the watermelon cake up to 1 week in advance. Tightly wrap with plastic wrap and freeze. When ready to serve, let the cake stand at room temp for about 10 minutes to make slicing easier.
- For a delicious and elegant presentation, serve each slice in a pool of fresh fruit sauce, such as strawberry or raspberry, and garnish with a sprig of fresh mint.
- VARIATIONS:.
- For a summertime party, create watermelon cupcakes. Use ramekins or a muffin pan instead of a bowl to reate the smaller version.
- Nature makes watermelon in different shapes and colors, and so can you! Use an oval bowl and substitute orange sherbet for strawberry sorbet.
Nutrition Facts : Calories 67.1, Fat 4.2, SaturatedFat 2.5, Sodium 1.5, Carbohydrate 8.8, Fiber 0.8, Sugar 7.6, Protein 0.6
WATERMELON CAKE
Steps:
- For the frosting: With an electric mixer, beat the heavy cream, sugar and vanilla on medium-high speed until the cream reaches stiff peaks. Refrigerate until ready to use.
- For the cake: Cut off the ends of the watermelon, leaving the middle section; remove the rind. Pat the outside of the watermelon dry with paper towels. Set the "cake" on a serving plate.
- Cover the watermelon cake with the frosting. Press the almonds into the sides of the cake. Top with the strawberry slices. Cut into 6 to 8 wedges and serve immediately.
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WATERMELON SORBET | RACHAEL RAY IN SEASON
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Total Time 30 mins
- In a large saucepan, bring 1 cup watermelon puree, the sugar and lime peel to a simmer over medium-low heat, stirring until the sugar dissolves; season with the salt. Pour in the remaining 3 cups watermelon puree, then whisk in the corn syrup until incorporated. Pour the watermelon mixture into a 9-inch metal cake pan and freeze until firm, about 4 hours or overnight.
- Let the frozen watermelon soften at room temperature for 5 minutes. Using a butter knife, break up the frozen puree into 2-inch pieces. Transfer the pieces to a food processor in batches and pulse until smooth. Store the sorbet in a freezer-safe container for up to 1 week. Let stand for 5 minutes before scooping.
WATERMELON SORBET - LIFE MADE SWEETER
From lifemadesweeter.com
Ratings 1Calories 111 per servingCategory Dessert
- In a food processor or blender, add the watermelon, maple syrup and optional lime. Blend until smooth and combined. Taste and add more sweetener, depending on preference.
- Transfer to a rectangle loaf pan and smooth into an even layer. Cover with a lid or plastic wrap and freeze for at least 2 hours or overnight, until frozen.
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- In a small saucepan, add in the sugar, water and lemon juice. Heat over medium and stir until the sugar is dissolved. It took about two minutes for me.
- Add the watermelon and simple syrup into a blender. Blend until smooth. Don't strain our the pulp.
- Place the pureed watermelon into a bowl and place into the fridge until chilled. I let it sit for about 3 hours.
HEALTHY WATERMELON SORBET | NO CHURN (VEGAN, GLUTEN …
From veggiekinsblog.com
5/5 (2)Estimated Reading Time 6 minsCategory Desserts
- Slice and freeze fruit (excluding lime) to prep. Cutting into smaller chunks will make blending easier.
- In a high power blender, add frozen watermelon and banana and juice of half a lime. Blend, using the tamper to help break down the chunks. Do not add additional liquid. You should achieve a smooth texture, no chunks (refer to video coming soon for reference!).
WATERMELON SORBET RECIPE - BAKED BY AN INTROVERT®
From bakedbyanintrovert.com
5/5 (1)Calories 222 per servingCategory No-Bake Recipes
- Line a rimmed baking tray with parchment paper. Spread the cubed watermelon in a single layer on the baking sheet.
- Place the trays of watermelon and pomegranate juice in the freezer and freeze until firm, about 2 hours or overnight.
- Combine the frozen watermelon, pomegranate juice, and condensed milk in a food processor or powerful blender and process until completely smooth and creamy.
EASY WATERMELON SORBET RECIPE | HELLO LITTLE HOME
From hellolittlehome.com
5/5 (1)Total Time 20 minsCategory DessertCalories 132 per serving
- Place strainer over a bowl, then strain watermelon mixture. Discard pulp, then refrigerate juice until cold (at least one hour).
- Once juice has chilled, add it to your ice cream maker and process according to the machine's instructions. The finished sorbet should have the texture of a thick slushie.
WATERMELON STRAWBERRY SORBET, NO REFINED SUGAR | BUONA PAPPA
From buonapappa.net
Reviews 3Estimated Reading Time 1 min
- Blend to obtain either a frozen ice consistency or, simply adding few tablespoons of water, a sorbet one.
WATERMELON SORBET - A KITCHEN ADDICTION
From a-kitchen-addiction.com
4.5/5 (2)Total Time 4 hrs 11 minsCategory DessertCalories 101 per serving
- Combine water and sugar in a small saucepan. Bring to a boil over medium-high heat. Turn heat to low and simmer for 6 minutes. Turn off heat and allow to cool to room temperature. Cover and chill in refrigerator for 1 hour.
- Place watermelon and lime juice in a food processor and pulse until smooth. You may need to do this in two batches if you have a small food processor. Process less if you want to have chunks of watermelon in your sorbet.
- Pour watermelon into a shallow metal baking dish and freeze for 30 minutes or until ice crystals begin to form. Stir the mixture so that the ice crystals are now in the middle of the pan. Repeat this process every 20 minutes until mixture is frozen.
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