Watermelon Sorbet recipe

It’s Summer and it’s hot!

How’s your quarantined summer going so far? I hope you’re being safe and staying healthy! If you follow me on Instagram you noticed I already had my workout phase, a sourdough starter phase, my sourdough baking phase and even a banana bread phase. Well, it’s time to change into the next one and this one’s sweet.

Last week we bought a couple of watermelons at Costco and I really got inspired by a book from Jeni Britton I got from Amazon, so I decided to make a sorbet. This recipe is one you can easily use as base with other water-based (is that a thing?) fruits such as melon or cucumber.

Big disclaimer, you need an ice cream machine. I’m pretty sure you can get a similar result with your Vitamix or other blender, but I decided to put mine to use this summer.


INGREDIENTS

  • The juice of 6 limes.

  • 2 lb. of watermelon flesh.

  • 1/3 cup of white sugar.

  • 1/3 cup of agave syrup.

  • ½ tsp. kosher or pink salt.

PROCEDURE

  1. Use a medium saucepan to dissolve the sugar, agave and lime juice in medium low heat for about 5 minutes. You don’t want the mixture to boil but only to dissolve the sugar. Turn heat off and let it cool.

  2. Add watermelon, salt and cooled syrup to a blender and mix until very smooth.

  3. Refrigerate mixture for at least 2 hours or overnight and then follow your ice cream machine instructions.

What can you do with this sorbet?

  • Serve it in a margarita glass with ½ tsp of tequila.

  • Serve it in a margarita glass and top the glass with prosecco.

  • Enjoy it as it is in a Summer afternoon.

  • Serve it in a small bowl with another ice cream flavor, such as strawberry.

Thank you! I’m sure I’ll keep exploring the ice cream world this summer, so I hope you like this topic.

Stay safe!

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