The sorbet made from watermelon is a fresh dessert predominantly for summer. It is very easy to prepare and does not require an ice cream maker. Only 4 ingredients are needed to get a delicious, colorful, and natural sorbet; moreover, it contains no egg whites, and is made without lactose or gluten. The sugar amounts are based on less sweet watermelons. If the watermelon is very sweet, 250 grams of sugar is more than enough.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2.2 lbs watermelon flesh
- 1.5 cups sugar
- 1 lemon
- 1 pinch fine salt
Steps
To make the watermelon sorbet without an ice cream maker, we start by placing the sorbet container in the freezer.
Then cut the fruit into large pieces, remove the rind and all the seeds.
Put the pieces of fruit, further reduced to small pieces, in a blender and blend well.
Place the obtained watermelon juice in a saucepan with the sugar, a pinch of salt, and the lemon juice (which will help enhance the watermelon flavor).
Bring to a boil over low heat and let simmer for 5 minutes; it is important that the sugar is completely dissolved.
Finally, turn off the heat and let the syrup cool completely.
Strain the obtained syrup, removing the watermelon fibers.
Put the syrup in a glass or steel container with a lid and place it in the freezer for 2 hours.
After the time has passed, take out the syrup that has started to freeze and blend it again. Put it back in the freezer and let it rest for a day or a whole night.
Serve the watermelon sorbet in chilled cups, accompanied by fresh mint leaves or jasmine flowers that go well with the watermelon flavor.
