Summer in a Bowl- Quick, Easy, and DELICIOUS Watermelon Sorbet
If you are finding yourself depressed by the rain, and wishing for a few more weeks of summer, I have the perfect recipe for you! This delicious dessert truly does taste like summer in a bowl, and can help get you through a gray sky afternoon. (It is also a phenomenal way to use up any watermelon you might still have! I actually love to make this when we have a watermelon that has lost its crunch.)
Okay supermoms, here we go!
About 8 cups of cubed watermelon (remove any of the seeds if you are using a seeded watermelon) It is also not entirely necessary to measure your watermelon. I typically just cube up most of the watermelon we have left.
1/2 cup to 1 cup of simple syrup (The amount you use will depend on how much watermelon you have. If you have a whole large watermelon, you will want to use a full cup of the simple syrup. If you are making a small batch, and perhaps using half a watermelon, you can use 1/2 a cup of the syrup.
To make simple syrup: Simply add 1 cup of water to a small saucepan, and stir in 1 cup of white sugar. Cook over low to medium low heat until the mixture boils. Boil while stirring until the sugar has dissolved. Remove from heat, and allow to cool. (Some recipes out there will tell you to use a 2 to 1 ration of sugar to water, and I personally find that syrup to be FAR too sweet!)
1 T lemon juice
1 T vodka or other relatively flavorless alcohol (This is completely optional, and just helps your sorbet not to freeze completely, as alcohol does not freeze. I however stopped adding this once I had children, as they love this dessert.)
Puree your cubed watermelon, and stir in the simple syrup, lemon juice, and alcohol if you are using it. Mix together. If you have an ice cream maker, you can simply pour the mixture into your machine and let it work! However, if you don’t have an ice cream maker, simply pour your mixture into a bowl, and pop it in your freezer. After about 90 minutes, stir the mixture with a fork, flaking it up as necessary.You can continue to flake your sorbet as it freezes if you like the texture of an Italian ice, or allow it to freeze naturally if you like a smoother texture.
This is SO easy to make, and is SOOO good! Confession- I sometimes let a watermelon sit out too long so that I have a good reason to make this! Try it today and chase some of the rainy day blues away!