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This watermelon sorbet can be made with or without the spice infusion and without an ice cream maker! It is so smooth and delicious, reminiscent of the popular fruit in a cup sold at soccer games and as street food.

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
4 hrs 20 mins
total:
4 hrs 40 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place 2 1/2 cups watermelon into an electric blender and liquefy. Transfer juice to a saucepan and add sugar and lime juice. Bring to a boil; reduce heat and let simmer until all sugar has dissolved, about 5 minutes. Set aside and allow to cool, about 20 minutes. Chill and store simple syrup in a closed glass jar in the refrigerator.

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  • Place remaining watermelon chunks on a cookie sheet lined with parchment paper and freeze until solid, about 4 hours.

  • Add frozen watermelon pieces, a few at a time, to the bowl of a food processor and puree. Add 1/3 to 1/2 cup of the simple syrup mixture, followed by chamoy and chile-lime seasoning; process until smooth. Serve right away or store in an airtight plastic container in the freezer.

Cook's Note:

If needed, let the frozen watermelon sit for a few minutes before processing.

Nutrition Facts

127 calories; protein 0.1g; carbohydrates 32.9g; fat 0.2g; sodium 272.4mg. Full Nutrition
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