- 1 cup(s) sugar
- 1 cup(s) water
- 8 cup(s) cubed seedless watermelon (not quite a small seedless watermelon)
- 2 tbsp(s) fresh lemon juice
Tips and Suggestions
Consider infusing fresh mint into sugar and water (simple syrup). Remove mint after cooled.
In a small pan, create a simple syrup by bring water and sugar just to a boil while stirring to dissolve sugar. Remove from heat and set aside to cool.
Cut up a small seedless watermelon into cubes. You won't need quite a whole small watermelon. Place cubes in blender or food processor and puree. Pour through a sieve or tightly woven strainer into a large bowl. If using a hand strainer, take the back of a spoon to push through as much melon as you can into bowl. Discard any seeds and remaining pulp. Continue until all watermelon has been pureed and strained.
Add cooled sugar and lemon juice to watermelon puree, then pour mixture into a large 13 X 9 glass dish. Freeze for several hours or until completely frozen. Break up with a knife into frozen pieces and place back in the blender or food processor. Place pureed sorbet into a freezer-friendly container and return to your freezer for a couple of hours. Enjoy!