I’m sure it’s happened to all of us at one time or another. No matter how carefully we squeeze, thump, and/or sniff the melons at the market, sometimes we just end up with a dud. Bummer!
Of course Walmart offers a 100% freshness guarantee on their produce, which means we can return any kind of produce that’s not up to par, no questions asked…
But what if I told you, you could save that not-so-sweet watermelon and turn it into a dessert that everyone will rave about Truly, you can — and it’s SO simple with this easy watermelon sorbet recipe! Plus you don’t need an ice cream maker to prepare it.
A sorbet at it simplest is a frozen mixture of pureed fruit and sugar. This watermelon sorbet starts with both (the sugar being in the form of this double strength simple syrup), along with a few tablespoons of lime juice to really highlight the fresh taste of the watermelon. Because we’re adding sugar, it’s a fantastic way to use up a watermelon that’s not as sweet as you were hoping. In fact, you can just freeze cubed watermelon and make this treat all year long!
Start by pureeing and straining fresh, cubed watermelon. I started with about 6 cups of cubed watermelon, and ended up with about 5 cups of liquid puree after straining it through a fine mesh strainer.
To the watermelon puree, I added 1/2 cup of the simple syrup, 3 tablespoons of lime juice (about one medium lime), and 2 tablespoons of vodka. The vodka is totally optional, but it will keep the watermelon sorbet from freezing solid as quickly. Feel free to omit it, though!
Pour the mixture into a 9″x13″ metal cake pan, and place it in the freezer. Give it a stir about every 20 minutes or so until it’s very slushy and starting to freeze solid, then serve.
Since we’re forgoing an ice cream maker for simplicity’s sake, the finished watermelon sorbet won’t have the fine grained texture of a churned sorbet — but it’s still delightfully icy cold and refreshing on a hot summer day. My whole family raved about it!Print
- 6 cups cubed seedless watermelon
- 1/2 cup double strength simple syrup
- 3 tablespoons fresh lime juice (about 1 med. lime)
- 2 tablespoons vodka (optional)
- Place the watermelon in a blender and puree until smooth. Pour the watermelon puree through a fine mesh strainer to remove any excess pulp.
- Whisk the simple syrup, lime juice and vodka (optional) into the watermelon puree.
- Pour the mixture into a shallow metal cake pan and place in the freezer. Once ice crystals start to form around the edges of the pan (about 40 minutes), start stirring the mixture about every 20 minutes or so. Repeat about every 20 minutes until all of the liquid is frozen.
- Serve immediately in chilled dishes or transfer to an airtight container and let harden in the freezer.
The same basic recipe will work for all kinds of fruits — although watermelon is probably the most economical. Combinations are always fun, too!
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