Hello all!! As I promised from my Facebook Live stream today (https://facebook.com/PamperedChefGentile.lisa54), here is the recipe for the Watermelon Sorbet and the Watermelon Lemonade.
Since my daughter cut up the watermelon, there was about half a watermelon still leftover in the refrigerator. Watermelon gets to a point where it starts to dry out and releases its water content – you’ll pretty much see a puddle of watermelon juice in the container. Well, just before it starts to do that I decided to use the rest to make the sorbet and watermelon lemonade. I usually only make the watermelon lemonade, but wanted to try something different.
I didn’t need an ice cream maker for this recipe, even though I have one (not surprising). I had about 6 cups of watermelon for this recipe, although it called for a 3 pound watermelon. Plus most of the watermelons at the store are 5 or 6 pounds. My unconventional cooking habits took over. As I have said many times, I am not a person to measure everything exact, especially when it comes to savory meals. Baking – you have to be. With savory, you have to go with what tastes good to you.
For the Sorbet:
Here it goes: 1/2 cup granulated sugar, 1/2 cup light corn syrup or light agave nectar, 1/4 cup fresh lime or lemon juice, 3 mint leaves, 3 pounds watermelon (rind and seeds removed, cut into chunks). 1/4 cup lemon juice.
This is what I did. Yielding about 6 cups of watermelon, I used a classic batter bowl to measure. I didn’t use a cup measure as the pieces were too big to judge how much. Especially if you cut your pieces differently than I cut my pieces. I also cut the recipe down because I didn’t want it too be too sweet (as sorbet sometimes is). Blend the watermelon until completely blended, then strain through a mesh colander (you can use a spatula or stainless steel spoon to scrape inside the colander (you will see the pulp reserve inside the colander). You can discard that. The watermelon juice will be clean of pulp at this time. Keep it in the blender for now.
If you want to do what I did, Take 1/4 cup granulated sugar, 2 tablespoons of agave nectar and 3 leaves of mint (I use peppermint leaves – this can be optional if you don’t have it). Place those three ingredients in a saucepan and bring to a boil – remove immediately. Add the mixture to the blender (including the mint) and blend all together again.
I took 1 1/2 cups of the watermelon juice and placed it into the batter bowl and kept the rest in the mixer. Squeeze 1 1/2 lemons into batter bowl using a lemon press or juicer or spoon (if you use a spoon, be sure the seeds are removed). Add enough water until watermelon juice becomes clear. I added about six cups of water. Taste – if you want it sweeter, add more sugar.
Blend watermelon juice (place in glass container and freeze). The recipe I found asked to place the liquid on a sheet pan and place in the freezer. Unfortunately, my freezer isn’t empty, so I placed it into a glass container
The result: since it’s the summer, it’s taking a longer time than I expected to freeze – I update the pic tomorrow.
Tips: If you go out and purchase mint leaves, freeze the extra in an ice cube tray and keep them in a baggy to use at a later time.