Food Challenge Recipe 31: Watermelon Sorbet

It’s still hot. Well, it is at time of writing this…. who knows what the great British summer will be offering as you read this.

Either way, this week’s recipe is something hydrating, cooling, and ended up being pretty delicious!

I love melon of all kinds, but I really love the freshness of watermelon. What’s great is that you can buy packs of freshly prepared melon, which makes making things like sorbet super duper easy!

This sorbet recipe uses an ice cream maker, so the first thing you need to do is put the inner bowl in the freezer if your machine requires this.

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I took 625g of prepared watermelon and popped this into a blender, along with 100g of caster sugar and 2 tbsp of lime juice.

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This was all blitzed together until smooth, but still a little pulpy.

And that’s it! You tip it into your ice cream maker and follow the instructions for how long to churn it for.

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It was in our machine for about 25 minutes.

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At this stage it’s soft-serve, so it needs to go into the freezer for about an hour before eating.

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What came out was a lovely light, fluffy and gorgeously soft sorbet. It wasn’t too sweet, the lime juice cut through any sweetness but worked well with the fresh watermelon flavour.

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Obviously, this was a super easy recipe, if you have a blender and ice cream maker. My only complaint is, and this was the case with the other sorbet we made, that after a few hours you are left with a solid block of watermelon ice. In order to eat it, you kind of have to take it out a while before you want to eat it, or soften it in the fridge. But that’s not a problem and the flavour isn’t lost.

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The verdict: I really liked this recipe. For ease and flavour, I couldn’t have asked for much more. My only issue is how hard it goes a few hours after it’s made, but this could be something to do with the churning time. I’ll have to practice!

I give this recipe 8/10

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