watermelon sorbet (recipe review)

[Guest guest]

this sounded really good, but i didn't want to dig out

the ice cream maker. so, i made a watermelon granita

instead. i used the recipe below, using 1/4 cup of

simple sugar syrup (4 parts water, 1 part sugar

brought to a boil and cooled...actually, it's the

stuff i use to fill my hummingbird feeders,

lol.)instead of the sugar. i mixed all the

ingredients and poured them in a glass baking dish and

then put in the freezer for about an hour. after an

hour, i used a fork to scrape the ice crystals and

returned the dish to the freezer. i repeated scraping

the ice crystals with a fork every 30 to 45 minutes

until the mixture was icy and flaky.

it turned out really well. my hubby and son loved it!

i will definately make it again. who knows, maybe

i'll try it in the ice cream maker one day.

thanks for the recipe laura!

 

susie

 

--- _morgaana_ <vegetarian wrote:

 

> This one is stupidly simple. Watermelon. Sugar.

> Lime juice. Blend. Freeze. Eat. There are a

> few other watermelon sorbet variations at this

> recipe site. I'll probably be trying them as I

> now have 3/4 of a watermelon in the fridge.

>

http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Sorbet & ttl=176

>

> Watermelon Sorbet

> Yield: 1 Quart

>

> 1 quart Watermelon pulp

> 1/3 cup Sugar

> 2 tablespoons Lime juice

>

>

> Put watermelon pulp in food processor or blender,

> and puree. Dissolve sugar in lime juice.

> Combine watermelon and sugar-lime mixture, place in

> ice-cream freezer, follow operating

> instructions. Optional: You may add 2 beaten egg

> whites to mixture in ice-cream freezer,

> after it starts to freeze. This will give you a

> consistency similar to a sherbet.

>

>

 

 

 

 

 

 

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