Easiest-Ever Three Ingredient Watermelon Sorbet Recipe
Nothing says summertime like watermelon. And even more so when you turn it into a sweet and refreshing sorbet. This watermelon sorbet dessert is somewhere between ice cream and a slush, and there is literally no dessert that’s more refreshing. My ten year old could eat this all day, any day. He loves it.
Tip: There isn’t too much added sugar in this recipe, and if your watermelon is especially sweet, you can adjust it accordingly, using even less.
**Please note that the prep time is only about ten minutes—the remainder of the time is inactive, while the ice cream maker is in use.**
Easiest-Ever Three Ingredient Watermelon Sorbet Recipe
My son could eat this all day, any day.
By Valentina Kenney Wein
Published:
Prep Time:
Servings: 6 to 8
Ingredients:
small seedless watermelon: 1 (approximately 4½ pounds)
granulated sugar: ½ cup
pure vanilla extract: 2 teaspoons
water: ½ cup
Directions:
Step 1: Slice about ½ inch off of the bottom and top of the small watermelon.
Step 2: Use a chef's knife to cut the skin off the watermelon, sliding it between the rind and the flesh.
Go all the way around the melon until all of the skin and rind has been removed.
Step 3:Cut the watermelon into large chunks.
Step 4:Add the watermelon chunks, sugar, vanilla, and water to a blender.
Step 5:Blend until you have a very smooth mixture, about 30 seconds. It will be on the thin side and will be frothy on top.
Step 6:Place a fine mesh strainer over a large bowl or the container for the ice cream machine. Pour the watermelon mixture into the strainer, and then use the bottom of a large mixing spoon to move it around until all of the liquid has passed through. Continue to use the bottom of the spoon to press on the fruit pulp to get as much as possible through to the other side, leaving the tiny white seeds behind. (A "seedless" watermelon will still contain these tiny white seeds—it will not have the larger black seeds.)
Step 7:Pour the strained mixture into your ice cream maker (if it wasn't already strained into it), and follow the manufacturer's instructions.
You can serve the sorbet straight from the ice cream maker, or for a firmer texture, place it in an airtight container in the freezer for a couple of hours first.
