Serious Eats: Recipes
Watermelon Sorbet
[Photograph: Max Falkowitz]
Light, bright watermelon becomes a scoopable ice, with roasty, bittersweet cocoa nibs subbing for seeds.
Notes: You can scale this recipe up or down as needed. 1/4 cup of sugar per cup of strained watermelon purée will yield a scoopable ice that isn't overwhelmed with sweetness. If your watermelon is very sweet, add more lemon juice; if less sweet, add less.
About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.
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