Watermelon or Cantaloupe Sorbet

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Variations: Watermelon or Cantaloupe Granita; Watermelon or Cantaloupe Ice Pops

Food styling and photo by Kelly Hong © Sarah Phillips 

The posting of this recipe came from a question posted in the community forum:
QUESTION: I made watermelon sorbet from a recipe and it was fine in my ice cream maker but soft. I put the batch in the freezer to firm up but turned to ice. I could not scoop and was too solid. Any suggestions? I added 1/2 cup sugar and 1/2 cup light corn syrup to a small watermelon - did I not add enough sugar?
SARAH SAYS: Find my answer below.
FROZEN RECIPE HELP

This recipe is used with the Lime Flan Parfait with Blueberries and Watermelon Sorbet

Sarah's
Secrets

QUESTION: I made watermelon sorbet from a recipe and it was fine in my ice cream maker but soft. I put the batch in the freezer to firm up but turned to ice. I could not scoop and was too solid. Any suggestions? I added 1/2 cup sugar and 1/2 cup light corn syrup to a small watermelon - did I not add enough sugar?

SARAH SAYS: Whether you make it in a machine or by hand, did you make a simple sugar syrup with your sugar and corn syrup? It is essential to the recipe. It needs to have an acid, such as lemon or lime juice added to it so the mixture will not crystallize. Then you need to FLAKE the frozen mixture when serving. It will be somewhat creamy and smooth.

INGREDIENTS
1/2 cup sugar
1/2 cup light corn syrup
1/4 cup freshly squeezed lime or lemon juice
3 fresh mint leaves
3 pounds watermelon, rind and seeds removed, cut into chunks; can substitute with a very ripe cantaloupe

INSTRUCTIONS
1. In a small saucepan, bring the sugar, corn syrup, lime or lemon juice, and mint to a boil, stirring until the sugar dissolves.
SARAH SAYS: You MUST make sure the sugar crystals have dissolved.

2. Remove from the heat, strain through a fine mesh strainer, and let cool.

3. In a blender, puree a portion of the watermelon chunks at a time. Strain each portion through a fine-mesh strainer into a large bowl. 

4. Add the slightly cooled syrup to the watermelon and mix well.
Make in an ice cream maker according to instructions.

Or, place in a 2-quart container, leaving 1-inch headroom and cover. Freeze overnight.

SERVE
When ready to serve, flake the mixture with a fork. Then scoop it into bowls.

STORAGE
Stores in a freezer for a few days.

VARIATIONS
Granita: Flake the mixture several times with a fork during freezing.
Ice pops: Freeze the completed mixture in molds

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