Strawberry Watermelon Sorbet Food

STRAWBERRY WATERMELON SORBET

Steps:

• Prepare the strawberries and set aside about 1/2 cup pieces.
• Put watermelon, other strawberries, syrup, and mint leaves into a blender or food processor and blend until smooth.
• Pour into prepared ice cream maker.
• Add rum. The rum lowers the freezing temperature of the sorbet. You need it because you haven't added sugar (which also lowers the freezing temperature).
• Let the ice cream maker do its thing! At about 5-10 minutes into the cycle, add the other strawberries.
• Notes: If you don't want to go with da Vinci syrup you can make a simple syrup and use that, just do it ahead of time and refrigerate it.
• If you don't have an ice cream maker, just let it freeze for an hour or so in the freezer. Fold it with a spoon to break up the ice crystals and let it continue to freeze.

WATERMELON BERRY SORBET

Steps:

• In a small heavy saucepan, bring the water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from the heat; cool slightly.
• Place the watermelon and strawberries in a blender; add sugar syrup. Cover and process for 2-3 minutes or until smooth. If you want, strain and discard seeds and pulp. Transfer mixture to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm.
• Stir in mint. Freeze 2 hours longer or until firm. Just before serving, transfer to a blender; cover and process for 2-3 minutes or until smooth.

SIMPLE WATERMELON SORBET

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.