Best-ever watermelon sorbet

Ingredients 3
Servings 1


Serving Change
  • 65
    fresh lemon juice
  • 250
    sugar syrup
  • 1
    chopped, seeded watermelon


Place fruit and lemon juice in a food processor fitted with the metal blade and process until smooth. Gradually add sugar syrup and process to blend evenly. Taste for sweetness. If sorbet needs more syrup, pour in a bit more and process again. Transfer to a medium-sized metal bowl or cake pan. Cover with plastic wrap and place in the freezer. Allow to partially freeze, about 4 hours; ice will form around the edge, but the centre will be mushy. If the mixture freezes solid, let it partially thaw at room temperature before proceeding. Return the mixture to the processor and reprocess until completely blended, smooth and fluffy, about 1 minute. Immediately scrape the mixture into a plastic freezer container with an airtight lid and refreeze for 4 to 10 hours. Allow to soften at room temperature for about 15 minutes before serving.

Read more on: fruit


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.