Farm & Ranch Living
PREP: 15 min. + chilling PROCESS: 30 min. + freezing MAKES: 1 qt.
Summertime and watermelon go hand in hand. My melon sorbet is fresh and fruity—the perfect frozen dessert.
RACHEL LEWIS DANVILLE, VA
1 cup sugar
½ cup water
3 cups chopped seedless watermelon
1 cup orange juice
2 Tbsp. lime juice
½ cup miniature semisweet chocolate chips, optional
1. In a small saucepan, bring sugar and water to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally to dissolve sugar. Cool.
2. Place watermelon in a food processor; process until pureed. Add the orange juice, lime juice and cooled syrup; process until blended. Transfer to a large bowl; refrigerate, covered, until cold, about 3 hours.
3. Pour into cylinder of ice cream freezer. Freeze according to the manufacturer’s directions; if desired, add chocolate chips during the last 10 minutes of processing. Transfer sorbet to freezer containers, allowing headspace for expansion.
Freeze until firm, 2-4 hours.
½ CUP: 129 cal., 0 fat 0 sat. fat , 0 chol., 1mg sod., 33g carb. 32g sugars, 0 fiber , 1g pro.