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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
  • Total Time
    Prep: 15 min. + chilling Process: 30 min. + freezing
  • Makes
    1 quart

Ingredients

  • 1 cup sugar
  • 1/2 cup water
  • 3 cups chopped seedless watermelon
  • 1 cup orange juice
  • 2 tablespoons lime juice
  • 1/2 cup miniature semisweet chocolate chips, optional

Directions

  • 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
1/2 cup: 129 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 33g carbohydrate (32g sugars, 0 fiber), 1g protein.

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