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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

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Watermelon Sorbet

About This Recipe

Yield:makes 1 quart
Active time:50 minutes
Total time:3 to 4 hours
Special equipment:food processor or blender, ice cream maker
This recipe appears in: Scooped: Watermelon Sorbet

Ingredients

  • 2 1/4 pounds chopped watermelon (about 6 cups)
  • 1 cup sugar
  • 1 tablespoon vodka, white rum, or cacha├ža
  • 5 teaspoons juice from about 1 lemon
  • Kosher salt
  • 1/4 to 1/3 cup roasted cocoa nibs (optional)

Procedures

  1. 1

    Working in batches if necessary, combine watermelon and sugar in work bowl of a food processor and process until smooth, about 1 minute. Pour purée through a strainer into an airtight container; you should have 1 quart of strained purée. Stir in and lemon juice to taste, 1 teaspoon at a time (see note above). Stir in alcohol, then salt to taste, just enough to bring out natural flavor of the watermelon, and transfer to refrigerator to chill until very cold, 2 to 3 hours.

  2. 2

    Churn in ice cream maker according to manufacturer's instructions. Optional: In last minute of churning, add cocoa nibs. Transfer to airtight container and chill for 2 to 3 hours in freezer until firm. Let sit on counter 10 minutes before serving to soften.

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