Watermelon Lemonade Sorbet

July 19, 2013 § Leave a comment

Channeling-Contessa-Watermelon-Lemonade-Sorbet

Oh heeeyyyy Friday. I’m glad you’re here! While NYC has been experiencing a horrible heatwave, Brandon and I have been in Maine, enjoying the first portion of our “work-cation.” Back in the spring we decided to rent our apartment out for a portion of July and then go work remotely in a more desirable (read less muggy) location. We initially had high hopes for San Fran but that proved to be a bit cost prohibitive, so we ended up in Portland, Maine. But we’re super happy here! The weather is gorgeous, the seafood is incredible, and even though we’re following a regular work schedule it feels relaxing and fun to be living life in a new place. We’ve already put your recommendations to good use and have eaten at several of the restaurants you mentioned. Suffice it to say, we’ve been eating well! You guys know your food.

We’ll be spending our entire weekend lounging at the beach and consuming as much lobster as possible, but if you’re in cooking mode, I highly recommend this Watermelon Lemonade sorbet. I made a batch for a girls night a few week’s back. It literally tastes like watermelon flavored lemonade- the perfect thing to cool off with! Have a fabulous weekend. xx

Watermelon Lemonade Sorbet sightly adapted from Jeni’s Splendid Ice Creams at Home
Makes about 1 quart

  • 2 1/2 cups of puréed watermelon (about 4 cups chopped)
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • 1/2 cup sugar
  • 1/4 cup light corn syrup

Measure out about 4 cups chopped watermelon. Purée in food processors until smooth. Measure out 2 1/2 cups of the purée (I threw my extra in a smoothie), and place in a medium sized bowl.

Combine the lemon juice, sugar, and corn syrup in a sauce pan and bring to a boil, stirring occasionally until sugar is dissolved. Remove from heat.

Whisk the lemon juice mixture into the watermelon purée. Cover and let chill in fridge overnight or for 3-4 hours until very cold. Once cold, pour sorbet mixture into the chilled base of your ice cream maker. Spin until it is just the consistently of very softly whipped cream (mine took about 20 minutes). Pack the sorbet in a storage container. Press a sheet of parchment paper or saran wrap directly to the surface and seal with an air tight lid. Freeze for at least 4 hours or until very firm.

 

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