Not gonna' lie, this one is a little labor intensive, but well worth the result. It's none too sweet, so if you're feeling all hoighty-toighty and having a fancy dinner party, you could serve this one as a cleanser between the appetizer and entree, or you could just have it as an awesome, light dessert.
Most recipes for sorbet call for a syrup made of just sugar and water, but watermelon is practically all water, anyway, right? I tried making the syrup out of watermelon juice to see if that would intensify the flavor a bit (I also hated throwing out all the extra watermelon juice). I think it worked just fine.
This recipe makes about 1 quart, so you can multiply based on the size of your gathering and the capacity of your ice cream machine.
Watermelon Lime Sorbet
- Approximately 1/2 small, round watermelon
- 1 1/4 cup sugar
- 1/4 cup lime juice
Put 1 1/4 cup of the watermelon juice in a saucepan with the sugar. Bring to a boil, then reduce and simmer, stirring constantly, until all the sugar is dissolved. Remove from the stove and cool quickly by moving to another container, or placing the pan in an ice bath. After the syrup has cooled, mix with 2 cups of the watermelon juice and the lime juice, place in an airtight container, and place in the fridge until well chilled.
When well chilled (as with all frozen ice creams, etc., you need to start with very cold ingredients), put in your ice cream maker and follow its directions. When it reaches the desired consistency, I put it in an airtight container and stored it in the freezer for a few hours to let it set.