After a holiday weekend, it's not uncommon for a 1/2 of a watermelon to be taking up residence in the fridge. Take that bulky melon and reduce it to sorbet! You need 4 cups of melon puree for this recipe, which is roughly 1/2 of a medium watermelon or 1 whole sugar baby, honeydew, or cantaloupe. If you start pureeing your fruit and find that you don't have 4 cups of puree, make a 1/2 recipe. Due to the high water content in melons, this is NOT the time to substitute sugar for corn syrup. The melon needs the assist from corn syrup's viscosity to produce a soft scoop. Table sugar yields an unscoopable block of ice. If, however, you want to substitute sugar, add it to taste and make frozen pops instead of sorbet!
ingredients
- 4 Cups (about 2 pounds) Melon puree, seeds removed
- 1 Cup Corn Syrup
- 6 Grams (about 3 tablespoons) Fresh Thyme, minced
- 1/4 Teaspoon Table Salt, or to taste
- 1-2 Tablespoons Fresh Lemon Juice, to taste
deviations & tips
- Don't substitute sugar for the corn syrup. If you only have sugar, add it to the other ingredients to taste and make frozen pops!
- Lemon thyme is preferred, but fresh thyme is a must!
- Try with lemon balm or lemon basil instead of the thyme.
- Small white watermelon seeds do not need removed.
To a large bowl or in a food processor or blender, add all ingredients and 1 tablespoon of the lemon juice. Blend well. Taste and add more lemon or salt, a little at a time, if needed. Keep in mind that the sweetness will be muted once frozen. Refrigerate until completely chilled; mixture should be about 40-45 degrees before churning. This could take an hour or more depending on how cold your ingredients were.
Puree until smooth.
Churn in your ice cream machine for about 60 minutes or according to the manufacturer's instructions for sorbet. Transfer to an airtight container and let freeze for about 4 hours or until frozen.
After churning, sorbet will be thick and slushy.
Watermelon Sorbet with Lemon Thyme
Try this recipe as frozen ice pops! Find out how.