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.

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

Other Recipes

Add Your Comment