Watermelon Sorbet



Summer isn’t summer without sticky pink juice trickling down your chin. When you’ve eaten all you can of fresh watermelon, this is the recipe to use up the rest.

To make this recipe, you will need a blender and an ice cream maker. Make sure to freeze the canister of your ice cream maker far in advance. (The night before is best—or you can follow my lead and just store it in your freezer so you are always at the ready. Because you never know when you might have a sorbet-making emergency.) You want it to be really, really cold. 

Note: You can make this with or without the Campari, but if you’ve got a bottle, why not? And while you’re at it, pour a couple tablespoons on the finished sorbet. You’re welcome.



4 cup
watermelon juice (strained)
1⁄3 cup
lemon juice, freshly squeezed (strained)
2⁄3 cup
sugar, granulated
1⁄3 cup
corn syrup
2 Tbsp
Campari (optional)


First make the watermelon puree: 

Cut up a mess of watermelon in large chunks. You will need about 8 cups of fruit. Try to remove most of the seeds or, better yet, start with a seedless watermelon. (You do not have to get every little seed out because you are going to strain the puree.)

Put the watermelon in your blender and puree it until you have a foamy liquid. 

Strain the watermelon puree through a fine mesh strainer or some cheese cloth. You should end up with at least 4 cups of juice. Measure out your 4 cups, set it aside, and drink the rest. (Yum!) Discard the pulp. 

In a heavy saucepan, heat the sugar, corn syrup and lemon juice. (Please don't consider skipping the corn syrup. It makes your sorbet softer and creamier. Really.) Bring to a boil and cook, stirring constantly, until the sugar is totally dissolved. This should just take a minute. 

Mix the sugar syrup with the watermelon juice. Add Campari, if desired. 

Chill the mixture in the fridge for several hours until cold. (If you are in a hurry, put the container in an ice bath to cool.) 

Prepare sorbet using your ice cream maker. It will take longer than ice cream to harden. Don't be alarmed if it isn't freezing up right away. When the sorbet mixture is frozen, scoop into containers and chill in the freezer. (Or eat some right away—because who can resist?) Once thoroughly frozen, soften 10 minutes before serving. 



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