Watermelon Sorbet

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!


2/3 cups sugar
1/2 cup water
2/3 cup light corn syrup
2 tablespoons lemon juice
1/4 large watermelon


  1. 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.
  2. Cut melon from rind, reserving only red fruit. Remove and discard seeds. Cut fruit into 1-inch cubes, making about 8 cups.
  3. Puree melon cubes about 2 cups at a time in blender or food processor fitted with metal blade.
  4. Stir melon into cooled syrup.
  5. Pour into ice cream canister.
  6. Freeze in ice cream maker according to manufacturer's directions. Makes about 2 quarts.


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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