A refreshing summer treat
Bursting with the natural sweetness of watermelon, this sorbet is not only a delicious warm weather indulgence but also serves as a mouth cleanser, leaving your palate refreshed and cleansed. “With its luscious texture and the melt-in-your-mouth goodness, this homemade watermelon sorbet is sure to be a hit with both kids and adults alike,” says Gautam Kumar, executive chef, Moksha Himalaya Spa Resort. “Enjoy it as a cooling snack on a hot day or impress your guests with its vibrant flavors at your next gathering,” he says.
Kumar shares his recipe of watermelon sorbet with SEEMA.
Ingredients For Watermelon Sorbet
4 cups diced watermelon, seeds removed
½ cup granulated sugar
¼ cup water
1 tablespoon fresh lime juice
Optional mint leaves for garnish
Method
Prepare the watermelon by cutting it into small cubes and removing any seeds. Place the diced watermelon in a single layer on a baking sheet and freeze until solid, about 2-3 hours.
To make the sugar syrup, take a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and allow to cool to room temperature.
In a blender, combine the frozen watermelon cubes, cooled sugar syrup, and fresh lime juice. Blend until smooth and well combined.
Chill the mixture by pouring the blended mixture into a shallow, freezer-safe container. Cover the container with plastic wrap or a lid. Place it in the freezer for about 2-3 hours, or until the sorbet is semi-frozen.
Remove the container from the freezer and use a fork to break up the frozen mixture. Place the mixture back in the blender and blend again until smooth as this helps create a smoother texture.
Return the blended mixture to the freezer-safe container. Cover it again and freeze for an additional 4-6 hours, or until the sorbet is completely frozen.
When ready to serve, scoop the watermelon sorbet into bowls or glasses. You can optionally garnish with fresh mint leaves.
Note: If the sorbet becomes too hard after extended freezing, allow it to sit at room temperature for a few minutes before scooping.
