Watermelon Sorbet
By Rachel Davies
This year we’ve actually had a summer; a big, hot, sunny, actual summer, and it’s only July.
How about that!
And the watermelon has been delicious, so really the only thing to do when adding up the evidence, is to make watermelon sorbet.
Now I have to be honest that picking out all the pips is annoying, so I had some helpers here. I also have to admit to being a bit relieved when my three year old asked me to leave hers in, as she likes the crunch. But I still can’t work out whether that’s ok health-wise. I digress…
Apart from the seed-removing, this is super easy to make, although an ice cream maker helps. You can always make it more of a granita by freezing it in a container and scraping up the ice crystals.
Then kick back and enjoy the sunshine!
Watermelon sorbet (David Lebovitz)
Makes about 1 litre
Ingredients
750ml watermelon juice (see note)
100g sugar
Big pinch salt
1 tablespoon freshly squeezed lime juice
1 to 2 tablespoons vodka (optional)
1 to 2 tablespoons mini chocolate chips
Method
- In a small, nonreactive saucepan, heat about 125ml of the watermelon juice with the sugar and salt, stirring until the sugar is dissolved. Remove from the heat and stir the sugared syrup into the remaining 625ml watermelon juice in a medium bowl. Mix in the lime juice and vodka if using.
- Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions. During the last minute of churning, add the mini chocolate chips.
Note: You can usually get about 750ml of watermelon juice from a 1½ kg chunk of watermelon. Cut away the rind, remove any seeds, and then cut the juicy, pink flesh into cubes and puree them in a blender or food processor. Any extra juice can be frozen for another use, such as watermelon margaritas.
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