Summer is coming to an end, but it’s definitely not too late to enjoy some refreshing homemade watermelon sorbet. Not only is it tasty, but it’s good for your waistline! AND watermelon has an antioxidant to fight aging. What’s not to like?
I think that the “late blooming” watermelons are the sweetest and juiciest. I bought this watermelon just yesterday and I must say that it is the sweetest and juiciest I’ve ever tasted. Keep that in mind the next time you’re tempted to think that you’re too old to [travel, change careers, find your soulmate, start a business, [fill in the blank]]. It’s never too late, and you’re never too old. In fact, it’s often the late bloomers that bloom the brightest and taste the sweetest.
This recipe is super easy to make and no ice cream maker is needed. You only need five ingredients and a freezer. See below for full recipe.
I bought an average size seedless watermelon, cut it in half and cut one half into cubes to make about five cups of cubed watermelon.
In a separate saucepan, combine one packet of unflavored gelatin, 1/3 cup cranberry juice and a squeeze of lime juice. Let mixture stand for five minutes.
Then stir on low heat until gelatin is dissolved. Stir the gelatin mixture into the watermelon puree and pour into an 8x8x2″ baking pan. Cover and freeze until set.
While your sorbet is setting you can make some chocolate watermelon seeds to add a bit of sweetness to your sorbet and give it a more authentic look. Not that it’s not already authentic! You will need wax paper, dark chocolate candy melts and a plastic bottle. Check your local arts and crafts supply store for the candy melts and plastic bottle.
Fill the plastic bottle halfway with your chocolate wafers. Heat in the microwave at 50% power for one minute. Then squeeze and massage the plastic bottle to distribute the heat.
Continue heating at 50% power at 30 second intervals until chocolate is melted. Lay out your wax paper and pipe melted chocolate into the shape of seeds.
Put into the refrigerator for a few minutes until chocolate is set, then scrape onto a plate and set aside until your watermelon mixture is semi-set. Once your watermelon mixture is semi-set, stir in your chocolate watermelon seeds and return to freezer to finish setting.
Once set, let stand at room temperature for about five minutes before scooping. If frozen overnight, let stand at room temperature for about 30 minutes before scooping. Enjoy!
The adorable watermelon bowls can be purchased here.
- 5 cups cubed seeded watermelon
- 1/2 cup sugar (or equivalent sugar substitute)
- 1 envelope unflavored gelatin
- 1/3 cup cranberry juice
- squeeze of lime
- Place watermelon cubes in a blender or food processor. Cover and blend until smooth. (3 cups pureed). Stir in sugar.
- In a small saucepan, combine gelatin, cranberry juice and squeeze of lime. Let mixture stand for five minutes. Stir mixture over low heat until gelatin is dissolved.
- Stir the gelatin mixture into the pureed melon. Pour into an 8x8x2″ baking pan. Cover and freeze. When semi-set, stir in chocolate watermelon seeds. Cover and freeze until set.
- To serve, let stand at room temperature about 10 minutes before scooping. If frozen over night, let stand at room temperature about 30 minutes before scooping.
Recipe credit: http://www.skinnymom.com/2011/08/05/watermelon-sorbet/