Watermelon Sorbet
Watermelon Sorbet
I can’t seem to get enough watermelon in the summer time. It’s quenching, water and nutrient-rich goodness nourishes me. Watermelon is a very good source of vitamins A and C and pretty good potassium and so consequently, it’s been shown to lower blood pressure and improve an athlete’s recovery after a hard workout. Personally it takes me back to childhood summer days when my dad and I would eat through a watermelon wedge with a spoon, carving tunnels through the flesh, saving the precious heart of the wedge until the very end.
This recipe comes from my Life’s Simple Pleasures cookbook, I wrote back in 1989 (Harvest Press). It is light, slightly sweet and so refreshing on a hot summer day. You can make it with sugar substitute if you’re trying to cut back on sugar.
- 10 cups watermelon, seeded and diced
- 2/3 cup sugar
- 1 1/2 cups unsweetened apple juice
- 1/2 cup fresh lemon juice
- Place half of watermelon in container of food processor fitted with metal blade. Cover and process until smooth. Transfer to large bowl and repeat with remaining watermelon.
- Add sugar, apple juice and lemon juice in a small saucepan placed over medium heat. Heat until sugar is dissolved. Remove from heat and let cool.
- Combine watermelon puree with sugar mixture; stir to blend.
- Pour mixture into a freezer container of a 1-gallon ice cream freezer (hand-turned or electric). Follow manufacturer's instructions to freeze the mixture.