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
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 BERRY SORBET
A contest winning, healthy and easy recipe from Taste of Home. And it is SO good. No ice cream maker necessary! Recipe posted by Jill Swavely, Green Lane, Pennsylvania. NOTE: I made this the other day and used 1/4 cup Splenda and 1/4 cup sugar PLUS I misread the directions and just threw all of the ingredients in to the blender and I have to say it worked great without the heating of the "syrup".
Provided by januarybride
Categories Frozen Desserts
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
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.
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 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 BERRY SORBET
You can make this different colors by varying the types of berries. Using all blueberries with the watermelon will give you a purply blue sorbet. Skip the blues and use raspberries and strawberries and you'll get a vivid red hue. Scent with lemon balm or mint! Adapted from Better Homes and Gardens magazine(Aug. 2003. Cook time is freezing time.
Provided by Sharon123
Categories Frozen Desserts
Time 2h25m
Yield 6-8
Number Of Ingredients 7
Steps:
- In a medium saucepan combine the water and sugar; bring to boiling, stirring frequently. Boil gently, uncovered, for 2 minutes. Remove from heat and cool slightly.
- Place the watermelon and berries in a blender or large food processor. Cover and blend or process for 30 seconds. Add the warm syrup and blend until almost smooth. Transfer mixture to a 3 quart rectangular baking dish or a 13 x 9 x 2 inch baking pan. Place in freezer, uncovered, for 1-1 1/2 hours or until almost solid.
- Remove the sorbet from the freezer. Using a fork, break up the frozen fruit into a somewhat smooth mixture. Stir in snipped lemon balm or mint. Freeze 1 hour more. Break up the ice with a fork and serve in shallow bowls. Top with lemon blam sprigs(or mint sprigs) and a few blueberries and /or raspberries Enjoy!
- Note:.
- If mixture is frozen longer than the final hour, let it stand at room termperature for 20 minutes before breaking up mixture and serving.
Nutrition Facts : Calories 79.7, Fat 0.1, Sodium 1.9, Carbohydrate 20.5, Fiber 0.2, Sugar 19.8, Protein 0.3
WATERMELON AND RASPBERRY SORBET
Categories Fruit Dessert Quick & Easy Low Sodium Frozen Dessert Raspberry Watermelon Summer Vegan Gourmet
Yield Makes about 5 cups
Number Of Ingredients 5
Steps:
- In a saucepan simmer water with sugar, stirring, until sugar dissolves. In a blender purée watermelon, sugar syrup, lemon juice, and 1/2 cup raspberries and strain though a fine sieve into a bowl, pressing hard on solids. (Chill mixture, covered, until cold, about 2 hours.) Freeze mixture in an ice-cream maker. Serve scoops garnished with remaining 1/2 cup raspberries. (Sorbet may be made 1 week ahead.)
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- In a medium saucepan combine water and sugar; bring to boiling,stirring frequently. Boil gently, uncovered, for 2 minutes. Remove from heat and cool slightly.
- Place the watermelon and berries in a blender or large food processor; cover and blend or process for 30 seconds. Add the warm syrup and blend until almost smooth. Transfer the mixture to a 3-quart rectangular baking dish or a 13x9x2-inch baking pan. Place in the freezer, uncovered, for 1-1/2 hours or until almost solid.
- Remove sorbet from freezer. Using a fork, break up the frozen fruit into a somewhat smooth mixture. Stir in snipped lemon balm. Freeze 1 hour more*. Break up the ice with a fork and serve in shallow bowls. Top with lemon balm sprigs and a few blueberries and/or raspberries.
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