Watermelon Sorbet
Recipe: #13158
July 17, 2014
Categories: Desserts, Watermelon, 5 Ingredients Or Less, Fat Free, Gluten-Free Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegetarian, Make it from scratch, more
"This recipe is from the book "Beat This" by Ann Hogdman. Not only all her recipes are great, she is also hilarious. I highly recommend to read this book."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (330.6 g)
- Calories 226.3
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 11.5 mg
- Total Carbohydrate - 55.5 g
- Dietary Fiber - 0.1 g
- Sugars - 54.4 g
- Protein - 0.1 g
- Calcium - 9.3 mg
- Iron - 0 mg
- Vitamin C - 7.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Over high heat, combine the sugar and water in a small saucepan.Stir constantly until the syrup boils; then lower the heat, cover the pan and boil the syrup gently for 4 minutes. Cool, then chill. You'll use all the syrup in this recipe.
Step 2
Puree the watermelon in batches in a food processor or blender.You need 2 1/2 cups; if you don't have enough chop up a little more watermelon.
Step 3
Combine the puree watermelon with the thoroughly chilled sugar syrup, the lemon juice and the cassis. Pour into your ice-cream maker and freeze it according to manufacturer's directions.
Step 4
It's better served immediately.
Step 5
Makes 1 quart.
Tips
- Ice-cream maker
0 Reviews
You'll Also Love
