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Golden Watermelon Sorbet
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Golden Watermelon Sorbet

Author Brandon Matzek

Ingredients

  • 1 Golden Watermelon
  • Simple Syrup (recipe below)

Instructions

  • Slice golden watermelon in quarters. Cut the flesh from the skin and rind then transfer to a food processor or blender. Process until smooth.
  • Pour golden watermelon puree through a fine mesh basket strainer into a large measuring cup (4- or 8-cup), using a spoon to expedite the process. If you don't have a large measuring cup, strain into a large bowl with a pour spout then measure in batches. Take note of how much watermelon juice you have (for me, 1 watermelon produced about 2 1/2 cups of juice) then pour juice into a large bowl.
  • Measure out an equal amount of simple syrup. The ratio of juice to simple syrup should be about 1 to 1. Pour 3/4 of your simple syrup into the juice, stirring to combine. Taste for sweetness and add more simple syrup if needed (I used all of the simple syrup).
  • Cover the large bowl and transfer to the refrigerator to chill thoroughly.
  • Freeze sorbet base in an ice cream maker according to the manufacturer’s instructions. Finish by freezing the sorbet until hard or enjoy soft immediately.
  • To make simple syrup: Warm equal parts white sugar and water over medium heat (you'll need 2 - 3 cups of sugar and 2 - 3 cups of water), stirring until sugar is completely dissolved. Bring mixture to a boil, bubble for 1 minute, then remove from heat. Let cool before using.