The texture of watermelon freaks me out, but the flavor is out of this world.
I love using watermelon in ways that do not require the fruit to be used as is. For some reason, whenever I eat watermelon I feel like I’m munching on a wet sponge – yuck.
Sorbet is a perfect transformation for this melon. It’s refreshing and sweet, just the thing you need on a hot summer day. The water content of this fruit helps it to freeze into the perfect texture without being icy or too syrupy. I also love it because the sweetness is not at all overpowering or manufactured-tasting. I’ve often had sorbet from ice-cream shops that tastes like it’s been made in a sugar factory. It will almost have an aftertaste of plastic or chemicals. Well, that problem has been easily solved. Make it yourself with just a few simple ingredients and enjoy a naturally fresh treat that is bound to make you smile.
Here’s what you’ll need:
1 cup of granulated sugar
1 cup of water
6-7 cups of fresh, seedless watermelon chunks (about 1/2 of a large melon)
1 tablespoon of freshly squeezed lime juice (the juice of 1 standard lime)
1/4 cup of fresh basil, minced
In a medium saucepan, bring the sugar and water to a boil without stirring.
Reduce the heat and simmer until the sugar has completely dissolved into the water. Remove the simple syrup from the pan and place it in the refrigerator to cool while you make the rest of the sorbet.
While the simple syrup is cooling, purée the watermelon chunks and the lime juice until the mixture is completely smooth. Press the watermelon through a mesh strainer (I didn’t have access to one when I made this recipe, so I used a small-holed plastic strainer and that worked just fine).
Combine the watermelon mixture with the cooled simple syrup and minced basil, then chill in the refrigerator for about an hour.
Once the mixture is cold, pour it into your ice cream maker and mix until the sorbet has thickened (approximately 25-35 minutes). If you don’t have an ice cream maker, have no fear! Sorbet can still be made, it’ll just take a bit more effort. Check out this link for step-by-step instructions.
Your sorbet will have a soft-serve texture that you can enjoy right away or you can pop it in the freezer (in an airtight container to avoid large ice crystals) for a couple of hours until the sorbet is firm.
I love this sweet treat because the flavors are crisp and light with a floral hint of basil that pairs perfectly with the sweetness of watermelon. It’s also absolutely beautiful – the presentation alone will make one’s mouth water. A scoop of vibrant pinkish/red with delicate specs of bright green will tempt anyone to have a bite. In addition to the flavor and presentation, this summery delight will only add about 100 calories to your daily calorie intake.
I hope you all get the chance to try out this fabulous recipe very soon. It’s ahhhhmazing.
