By NICOLE MARSHALL MIDDLETON Food Writer on Jul 8, 2012, at 12:05 PM Updated on 7/08 at 12:05 PM
TASTE
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For the last recipe in our weeklong celebration of watermelon, we have a watermelon sorbet.
It is a refreshing dessert to look forward to after a barbecue.
I think the lime peel helps showcase the sweet taste of the watermelon.
Watermelon Sorbet 5 pounds seedless watermelon, cut into small chunks (6 cups)
1/4 cup sugar
Grated peel of 1 lime
Pinch salt
1/2 cup light corn syrup
1. Using a blender, puree the watermelon; you will need 4 cups watermelon puree.
2. In a large saucepan, bring 1 cup watermelon puree, the sugar and lime peel to a simmer over medium-low heat, stirring until the sugar dissolves; season with the salt. Pour in the remaining 3 cups watermelon puree, then whisk in the corn syrup until incorporated. Pour the watermelon mixture into a 9-inch metal cake pan and freeze until firm, about 4 hours or overnight.
3. Let the frozen watermelon soften at room temperature for 5 minutes. Using a butter knife, break up the frozen puree into 2-inch pieces. Transfer the pieces to a food processor in batches and pulse until smooth. Store the sorbet in a freezer-safe container for up to 1 week. Let stand for 5 minutes before scooping.
- adapted from Rachel Ray
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