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Watermelon Sorbet
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Yield: 12 servings
Source: recipesource.com
Amy's Comments: This is SO refreshing and a great way to use up leftover watermelon in the summertime. Mine didn't set up quite right, but that didnt matter! ]
Sweet enough to get a taste of something sweet in your mouth and not want to eat a ton of it!
INGREDIENTS:
2/3 cups sugar
1/2 cup water
2/3 cup light corn syrup
2 tablespoons lemon juice
1/4 large watermelon
INSTRUCTIONS:
- In a medium saucepan, combine sugar, water and corn syrup. Stir over medium heat until mixture comes to a boil.
Without stirring, simmer over low heat 5 minutes. Stir in lemon juice; cool to room temperature.
- Cut melon from rind, reserving only red fruit. Remove and discard seeds. Cut fruit into 1-inch cubes, making about 8 cups.
- Puree melon cubes about 2 cups at a time in blender or food processor fitted with metal blade.
- Stir melon into cooled syrup.
- Pour into ice cream canister.
- Freeze in ice cream maker according to manufacturer's directions. Makes about 2 quarts.
NUTRITIONAL INFO:
H.U: 2 per serving (per mastercook)
Per Serving (excluding unknown items): 125 Calories; trace Fat (2.7% calories from fat); 1g Protein; 32g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 24mg Sodium. Exchanges: 1/2 Fruit; 1 1/2 Other Carbohydrates.
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