Summer is heating up (although it technically isn’t even summer yet) and we are always looking for ways to cool off. This easy sorbet recipe is takes just a few minutes to throw together and is much cheaper than any store-bought sorbet and has no artificial preservatives.
I chose watermelon because it is one of my favorite summer fruits (I even made watermelon salsa with the leftover watermelon), but you can make this with almost any fruit. Peaches work well, as will berries (just make sure to strain the mixture through a sieve to remove seeds before freezing if your kids are picky eaters)
This sorbet recipe will keep pretty well in the freezer – up to about 2 weeks and you can usually get about 2 batches from each seedless waterlon. Just grab a seedless watermelon each week while they are so cheap and whip up a batch and you can enjoy it any time you want all summer!
To make it, you will need:
- 8 cups seedless watermelon chunks
- 1 cup sugar
- 1 cup water
- 2 T freshly squeezed lemon juice
- In a small pan over medium heat, heat the sugar and water and bring to a boil.
- Stir until sugar is completely dissolved. Remove from heat and allow to cool.
- Once cooled, add lemon juice to the sugar water.
- In a food processor or high-powered blender, puree watermelon in a several batches. Place pureed watermelon in large bowl.
- Add water/sugar/lemon mixture to the watermelon puree and mix well.
- Pour mixture in to a 9″ x 13″ glass baking and freeze until firm.
- To serve, scoop out chunks of the sorbet and puree once more before serving.