Two refreshing summer treats–watermelon and lemon–combined into one. And even better, they are combined into a sorbet for an extra refreshing frozen treat.
I must admit this sorbet has a slightly funky taste that I can’t quite put my finger on. I don’t know if it was the fruit combo, the corn syrup, or the lemon zest. Or it may have been the tartness of the lemon.
Nonetheless, I still enjoyed it and found myself returning for more as the days passed. It was particularly cooling as the recent heatwave enveloped the house, and as I finished off the final spoonful, I felt sad to see it disappear.
I spotted the recipe on Scoop Adventures, a blog site all about ice cream and well worth a visit if you are interested in tons of ice cream recipes. Lindsay, the writer of Scoop Adventures, gushed about the book from which she found it, Jeni’s Splendid Ice Creams at Home, which I have added to my ever-growing wish-list of books.
Jeni’s Splendid Ice Creams is a chain of shops in the Columbus, Ohio area that offers an array of artisanal ice cream blends using peak season ingredients. Since some of hubby’s family lives in Columbus, Ohio and we visit occasionally, I knew I would have the opportunity to try Jeni’s flavors one day. And sooner than later, for by the time this posts, I will be in Ohio blissfully spooning Jeni’s Splendid ice cream into my mouth! I’ll let you know all about it next time I post about ice cream.
Until then, give this recipe a whirl and let me know how you like it.
- 2 1/2 cups watermelon purée (about 3-4 cups cubed watermelon)
- 1/2 cup fresh lemon juice
- 1/2 cup sugar
- 1/4 cup light corn syrup
- 1/4 tsp. lemon zest
- Place watermelon in a blender or food processor and puree until smooth.
- Combine sugar, corn syrup, lemon juice, and lemon zest in a small saucepan and place over medium heat. Bring mixture to a boil and cook until the sugar dissolves, about 2 minutes. Remove from heat.
- Pour sugar syrup into bowl with watermelon puree and stir to combine.
- Pour sorbet base into a sturdy gallon Ziploc bag and seal tightly.
- Place the bag in an ice-water bath, place bath in refrigerator, and let stand until base is chilled, approximately 30 minutes (or chill base overnight in refrigerator).
- Once chilled, pour into ice-cream maker and freeze according to manufacturer’s instructions. Freeze in freezer until firm.