Make this quick and easy recipe for watermelon sorbet in your freezer without an ice cream maker. Set the timer on your phone, so you will not forget to stir. This incredibly refreshing icy dessert will become a summertime favorite.
½ cup sugar
¾ cup water
6 cups watermelon chunks, (4-pound watermelon), seedless or seeded
zest of 1 lime
2 tablespoons lime juice
Combine sugar and water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat to low and simmer for 5 minutes. Remove from heat and let cool to room temperature, about 45 minutes. Cover and refrigerate until chilled, about 1 hour.
Place watermelon, zest and lime juice in a food processor or blender. Process until smooth. Whisk in the cooled sugar syrup.
Pour the watermelon mixture into a shallow metal pan and freeze until ice crystals form around the edges, about 30 minutes. With a fork, push the ice crystals into the center of the pan and return to the freezer; repeat every 20 minutes (2 more times) until all the liquid is frozen.
Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1½ hours. Serve in chilled dishes or bowls.
Make Ahead Tip: Make a double batch of the sugar syrup. Measure 1¼ cup per recipe. Make in advance and keep refrigerated for up to 2 months.
Nutrition Facts per ½ cup serving: 56 calories; 0g fat(0 g sat); 0g fiber; 14g carbohydrates; 0g protein; 3mcg folate; 0mg cholesterol; 13g sugars; 8g added sugars; 434 IU vitamin A; 7mg vitamin C; 6mg calcium; 0mg iron; 1mg sodium; 88mg potassium