Make use of that extra watermelon this summer by creating some yummy sorbet.
You will need
- 3u00bd-4 lb. watermelon
- 1 c. sugar
- u00bc c. lemon juice
- 2 tbsp. rum
- Food processor or blender
- Ice cream maker
- Dessert bowls
Step 1 Cut watermelon Cut a ripe watermelon into bite-sized pieces and remove the seeds.
Step 2 Puree Puree the watermelon in the food processor.
Step 3 Cook with sugar Cook 1 cup of the puree with the sugar in a saucepan, over medium heat, until the sugar has dissolved.
Add the sugar gradually and taste it to judge when the mixture is sweet enough.
Step 4 Mix the remaining ingredients Mix the rest of the watermelon puree, the lemon juice, and the rum into the sugar and watermelon mixture.
Adding alcohol to the sorbet mixture keeps the sorbet from freezing solid and will allow you to serve it easily.
Step 5 Cover and cool Cover the saucepan and place the mixture in the refrigerator until it is cold.
Step 6 Freeze Freeze the watermelon mixture in the ice cream maker.
Step 7 Let firm up and serve Allow the mixture to freeze until firm, not hard — for at least 2 hours. When it is ready, scoop the sorbet into dessert bowls and enjoy with toppings or all by itself.
The home ice cream freezer was invented by Nancy Johnson of Philadelphia in 1843.