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Watermelon Sorbet

This watermelon sorbet is made by blending frozen watermelon chunks with sugar and lemon juice to create a smooth, creamy texture. The dish has a vibrant pink color and a refreshing, icy consistency that melts quickly on the palate. It involves freezing, blending, and minimal stirring to achieve its final form.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups watermelon chunks seedless, ripe
  • 0.5 cups sugar adjust to taste
  • 2 tablespoons fresh lemon juice from about 1 lemon

Equipment

  • Chef's knife
  • Cutting board
  • Blender
  • Freezer
  • measuring cups and spoons
  • Lemon squeezer

Method
 

  1. Using a sharp chef's knife and cutting board, dice the ripe watermelon into small, uniform cubes, approximately 1-inch in size.
  2. Spread the watermelon cubes in a single layer on a baking sheet lined with parchment paper and freeze for at least 2 hours until solid.
  3. Measure out the sugar and combine with the freshly squeezed lemon juice in a small bowl until the sugar dissolves completely, forming a syrup.
  4. Transfer the frozen watermelon cubes to a high-speed blender or food processor. Add the cooled sugar-lemon syrup.
  5. Blend until the mixture becomes smooth, creamy, and slightly thickened, stopping to scrape down the sides as needed. The texture should be silky and uniform.
  6. Transfer the sorbet to a serving dish or container, smooth the top, and freeze for an additional 1-2 hours to firm up before serving.

Notes

For a softer sorbet, serve immediately after blending. For a firmer texture, freeze longer and scoop with a spoon warmed slightly in hot water.