Watermelon Sorbet…Without an Ice Cream Maker!

I was lurking food blogs the other day, and I stumbled across a recipe for watermelon sorbet – that didn’t use an ice cream maker! I have been wanting to make some kind of frozen treat (sorbet or ice cream) all summer, but haven’t because I thought I needed an ice cream maker.

I was so, so wrong.

h20 melon

I have been kind of a watermelon fiend lately, so it was very appropriate that I came across this recipe. Funnily enough, I used to HATE watermelon as a kid – I actually couldn’t stand it.  I don’t know when my avoidance stopped, but now I embrace watermelon fully.  When I came across this recipe, I literally immediately got up and began to make the sorbet. It looked that good, that I just had to start right away.  While this recipe is pretty time intensive, it requires only four ingredients that you probably should have on hand anyways!  So, the ease of preparation really makes up for the time spent waiting to nom this delicious sorbet.

Now that I’ve made watermelon sorbet, I realize how many ways I could adapt this to use other flavors!  Cherry and peach are definitely high on my list…maybe a mix of the two?

Watermelon Sorbet 

(Adapted directly from Beloved Green) 

Makes 6+ Servings 

• 2 cups water
• 1 cup caster sugar
• 2 lbs seedless watermelon chopped, rind removed (I just guessed on this…the watermelon was about two cups when juiced)
• 1/2 cup egg whites

Start by preparing your watermelon juice. This is one of my new favorite things to make both because it is delicious and incredibly easy. All you have to do is place your watermelon cubes in a food processor, puree until smooth, and pass through a strainer to catch any unsightly chunks (I hate chunks).

juicy!

Set your juice aside (should be about 2 cups).  Put the 2 cups water and 1 cup sugar in a pan and heat until it boils.  Let it boil for about five minutes, remove from heat, and then cool.

hello simple syrup

When the syrup has cooled, add your watermelon juice and stir to combine.

swirly

Pour the mixture into a tupperware container, cover and put in the freezer.

This is where the arduous part of the process comes in.  You’ll freeze the mixture for about four hours – it should be very frozen, but still have some slush and “give” to it.  At this point, remove the mixture from the freezer, break it up with a spoon, and then run it through the food processor.  Return it to the freezer for four hours.  Repeat this process twice.  The last time you do this process, add in the egg whites before running through the food processor.  Return to the freezer for four hours one final time.

simply summery

Finally, you can remove your sorbet from the freezer and indulge!  While more like a granita than a true sorbet, this is the perfect way to satisfy your frozen fresh fruit craving during summertime – I know you have them!