Now that the weather is starting to warm up, I have had a craving for some juicy watermelon. The other day I decided to pick up a watermelon from the store to satisfy my craving, the catch…it was an 8 pound watermelon! This thing is a beast! Not sure what I was thinking, since there is no way the hubby and I will be able to eat it before it goes bad, but I justified the purchase since it was on sale (I think I got it for $2!).
After making my spur of the moment purchase, I decided to whip up some watermelon sorbet to use up some of the fruit. After all, nothing screams summer like watermelon and frozen treats!
Adapted From: Taste of Home
- 1 cup sugar
- 1 cup water
- 8 cups cubed seedless watermelon
- 2 tablespoons lemon juice
Combine sugar and water in a small saucepan and bring to a soft boil. Stir continuously until sugar is dissolved, the mixture should no longer be grainy (this should only take about 5 minutes); set aside. In a blender or food processor, puree watermelon three-four cups at a time. Watermelon is pureed when chuncks are no longer visible. Transfer pureed watermelon to a 13-in. x 9-in pan; stir in the sugar mixture and lemon juice. Freeze for 8 hours or overnight, until watermelon mixture is firm. Right before serving, puree the watermelon mixture to a smooth consistency. Enjoy!