The watermelon sorbet is one of the most classic summer flavors. Here’s how to make this delicious recipe easily and quickly at home with an ice cream maker.
The sorbet, unlike ice cream, does not contain animal fats but owes its consistency to sugars. This recipe is perfect for lactose intolerant people and vegans.
If you like this recipe, don’t forget to read the recipe
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer
- Energy 110.58 (Kcal)
- Carbohydrates 28.91 (g) of which sugars 28.91 (g)
- Proteins 0.41 (g)
- Fat 0.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.20 (g)
- Sodium 4.14 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 4 people
- 26 oz watermelon
- 3/8 cup water
- 1/2 cup sugar
- 1/8 cup lemon juice
Tools
- 1 Bowl
- 1 Knife
- 1 Ice Cream Maker
- 1 Blender / Mixer
- 1 Pot
Preparation
The secret to a good watermelon sorbet is to make a syrup with water and sugar and then add the blended fruit to flavor it properly.
We start making the watermelon sorbet by putting the sugar and lemon juice in a pot and bringing everything to a boil. The syrup should not boil too much; it’s enough for the sugar to dissolve in the water.
Once ready, let the syrup cool and focus on the watermelon. Remove the rind, take out the seeds, and cut the watermelon into cubes. To ensure you don’t leave any seeds, you can pass the puree through a sieve after blending.
Now that the watermelon is clean and cubed, blend it until it becomes a puree and then add it to the syrup and lemon juice.
Gently mix the ingredients until you get a thick and well-combined liquid.
Do not add liquids to the watermelon as this would make the ice cream more icy, and do not add the syrup either, since with the blender it would create a lot of air bubbles, making the operation difficult.
Once the ice cream base is completed, let it cool in the refrigerator for a few hours and then put everything in the ice cream maker. I use the Magimix Gelato Expert ice cream maker, set it to Italian ice cream program, and start it. It will take 20 to 30 minutes to get a delicious watermelon sorbet.
Here is your watermelon sorbet ready!
Serving Tips:
Form sorbet balls and garnish as desired. With watermelon, you can use mint, chocolate, or meringue flakes. For a crunchy touch, I add some granola (like cereals or crumble) at the base.
