Watermelon Lime Sorbet
This refreshing sorbet hits the spot on hot summer days. Plan on letting the sorbet mixture sit overnight in the refrigerator before you spin it in your ice cream machine, then at least 6 hours in the freezer after it’s churned. Depending on how tart you prefer your sorbet, you may want to add more lime juice, as the flavor will weaken once frozen. The sorbet mixture needs to be refrigerated overnight before being churned in an ice cream machine and, to properly firm up, will require at least 6 hours of freezing time before serving.
Makes 6 to 8 servings (1 quart)
11⁄4 cups granulated sugar
⁄2 cup cold water
1
2 tablespoons light corn syrup or tapioca syrup
2 limes, plus more to taste
4 cups watermelon chunks, seeds removed
Pinch of fine sea salt, plus more to taste
In a medium saucepan over medium-high heat, combine the sugar, water and corn syrup and bring to a boil, stirring to dissolve the sugar. Reduce the heat to low and cook until the sugar has completely dissolved, about 2 minutes. Remove from the heat and let cool until lukewarm.
While the syrup is cooling, finely zest the limes and juice them; you should get about 1⁄4 cup of lime juice.
In a blender or food processor, puree the cooled sugar syrup, watermelon and lime juice (reserve the zest) until smooth. Strain the mixture, pressing on solids with a silicone spatula, through a fine-mesh sieve set over a 4-cup measuring cup with a spout.
Whisk in the lime zest and sea salt. Transfer to a quartsize jar with a lid and refrigerate overnight.
When ready to churn, taste the sorbet base, and add more lime juice (up to 2 tablespoons), zest and/or salt, if needed. (Keep in mind that once frozen, the lime flavor will weaken slightly, so if you prefer your sorbet more tart, add lime juice now.) Churn according to the manufacturer’s instructions for your ice cream maker until the sorbet reaches a consistency of Italian ice. Depending on your ice cream maker, this can take anywhere from 20 to 40 minutes. Transfer to a lidded container and freeze to firm up, at least 6 hours.
To serve, remove the sorbet from the freezer and let sit at room temperature for about 5 minutes, then scoop and serve.
Storage notes: Sorbet can be frozen in an airtight container, with a piece of wax paper or plastic wrap pressed against the surface of the sorbet to prevent freezer burn, for up to 1 week.