11/4 cup sugar
1 1/4 cup water
6-7 cups fresh watermelon chunks
3 tbsp. fresh lime juice
In a saucepan bring sugar and water to a boil. Reduce heat and simmer until sugar is completely dissolved. Place in a bowl and cool completely. Put watermelon chunks and lime juice into a blender. Process until fruit is completely pureed. Press watermelon through a fine mesh strainer to remove the seeds and any extra stringy pulp. Combine with the cooled sugar syrup. Chill in refrigerator for at least an hour. Pour the watermelon/sugar syrup mixture into the freezer bowl of your ice cream maker and freeze, following manufacturer’s directions. Sorbet should take roughly half an hour to set to a soft texture. Serve immediately, or store it in an airtight container in the freezer for an hour or two until it’s completely firm.
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