A sweet and tangy watermelon lime sorbet is a great way to cool off in the summer. As a bonus, this recipe is frozen back in the watermelon rind and cut off into slices.
It’s hot. The type of heat where when you step outside the door and your skin is wet before the door swings shut behind you. It’s a hot that hangs in the air, letting you breathe it in, that is cured only by two things: being completely immersed in water or hiding indoors, the air conditioning cranked as far as it will go.
I find that the heat makes me very unmotivated to do things like take a walk, water and weed the garden (though I have forced that one on myself) and prepare food and eat it. However, when the promise of cooking provides ice cold watermelon sorbet, I just may be convinced. I’m fairly certain it didn’t take much convincing to get the kids to come grab a slice or sorbet either.
Start by cutting your watermelon as a simple syrup simmers on the stove. If you’re going to serve your sorbet in the rind, cut a watermelon (smaller is better) in half and scoop the watermelon flesh out. Place the hollowed-out rinds in the freezer to get cold while you make your sorbet.
When your simple syrup is cool and watermelon chunked, blend them together in a food processor or blender until smooth. Add in lime juice to cut the sweetness. The first time we made watermelon sorbet we didn’t do this, and it was much too sweet for our taste. I went with a 1/3 cup lime juice.
Cool the liquid completely in the refrigerator for a few hours. When it’s good and cold, throw it in your ice cream machine and freeze. If you saved them, take your watermelon rind out of the freezer and fill it with your sorbet, perhaps throwing in a few mini chocolate chip “seeds” along the way.
This then goes into the freezer. It really doesn’t need that long, and if you let it sit for four to five hours, you’ll be ready to slice easily. Longer freezing just requires you to take it out a bit before you want to scoop or slice. No rind? Just store in an airtight container until ready to serve.
Tip: Dip your scoop or knife in warm water before scooping or slicing to make it easier.
There’s nothing like a slice of watermelon on a warm summer day, especially when your slice happens to be sorbet.
A few tips if you want to make slices:
- Use a small, personal size watermelon.
- Freeze only long enough for the sorbet to set, or if you freeze longer, give it a good amount of time on the counter to soften up.
- Dip your knife (I used a large chef’s knife) in warm water in between each cut, and try to cut 2″-3″-thick slices off the watermelon. Too thin and they don’t hold together as well.
How are you staying cool in the midst of this heat wave? Are you enjoying the pool, spending time hiding indoors or heading towards museums and other air-conditioned retreats?
1/2 to 1 cup sugar (depending on personal preference and watermelon sweetness)
8 cups cubed fresh watermelon
1/3 cup lime juice
Place water and sugar in a saucepan over medium heat. Bring to a boil and cook until sugar is completely dissolved to create a syrup. Remove from heat and allow to cool.
In a food processor or blender, mix together watermelon cubes, syrup and lime juice. Blend until smooth. Add to an ice cream machine and freeze according to manufacturer’s directions. Serve immediately as soft serve sorbet or freeze in an airtight container and remove a few minutes prior to serving to let soften for scooping.
Makes 8-10 servings.