Watermelon Lime Sorbet

Name: Watermelon Lime Sorbet
Prep time: 10 min
Total time: 24 h 15 min
Ingredients: 380 g (2½ cups) seedless watermelon, cubed; 75 g (¼ cup + 2 tbsp) caster or granulated sugar; 30 ml (2 tbsp) fresh lime juice; 1 tsp finely grated lime zest; a pinch of fine salt

Light, juicy watermelon with lime and a pinch of salt to sharpen the flavor. The most refreshing scoop of summer.

Hands-on: 10 min
Freeze: 24 h
Program: Sorbet
Makes: 4 servings6 servings

Vegan

Ingredients

5 ingredients

Measure in

TubPint size

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448 of 473 ml671 of 709 ml

In the tubpintScale reads

380 g (2½ cups)600 ml (380 g)2½ cups (380 g)570 g (3¾ cups)900 ml (570 g)3¾ cups (570 g)seedless watermelon, cubedseedless watermelon, cubedseedless watermelon, cubed
75 g (¼ cup + 2 tbsp)90 ml (75 g)¼ cup + 2 tbsp (75 g)115 g (½ cup + 1 tbsp)130 ml (115 g)½ cup + 1 tbsp (115 g)caster or granulated sugarcaster or granulated sugargranulated sugar
30 ml (2 tbsp)2 tbsp (30 ml)2 tbsp (30 ml)45 ml (3 tbsp)3 tbsp (45 ml)3 tbsp (45 ml)fresh lime juicefresh lime juicefresh lime juice
1 tsp1 tsp1 tsp1½ tsp1½ tsp1½ tspfinely grated lime zestfinely grated lime zestfinely grated lime zest
a pincha pincha pincha pincha pincha pinchof fine saltof fine saltof fine salt

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Steps

In a blender, purée 380 g seedless watermelon600 ml seedless watermelon2½ cups seedless watermelon570 g seedless watermelon900 ml seedless watermelon3¾ cups seedless watermelon.
Add 75 g caster or granulated sugar90 ml caster or granulated sugar¼ cup + 2 tbsp granulated sugar115 g caster or granulated sugar130 ml caster or granulated sugar½ cup + 1 tbsp granulated sugar, 30 ml fresh lime juice2 tbsp fresh lime juice2 tbsp fresh lime juice45 ml fresh lime juice3 tbsp fresh lime juice3 tbsp fresh lime juice, 1 tsp finely grated lime zest1 tsp finely grated lime zest1 tsp finely grated lime zest1½ tsp finely grated lime zest1½ tsp finely grated lime zest1½ tsp finely grated lime zest and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt. Blend 30 seconds more, until the sugar dissolves.
Let the foam settle for 5 minutes, then skim it off with a spoon.
Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Sorbet.
If it looks crumbly or powdery, add 15 ml water1 tbsp water1 tbsp water25 ml water1½ tbsp water1½ tbsp water and run Re-spin.

To serve: Serve with lime wedges and a pinch of flaky salt.

Tips

Use the ripest, reddest part of the melon. Pale flesh near the rind adds water but little flavor.
Seeded watermelon works if you pick out the black seeds first.
Add a few mint leaves to the blender for watermelon mint.

Texture not right? Find the fix in Texture help.

Why it works

Watermelon is over 90% water, so it freezes icy unless sugar is added. Bringing the sugar to about 20% softens the block, and salt makes the melon taste sweeter.

Nutrition

Per serving (¼ of a 473 ml16 oz tubpint), estimated

103kcal

1 gProtein

0 gFat

27 gCarbs

25 gSugar

Whole tubpint: 413 kcal, 2 g protein620 kcal, 3 g protein (709 ml24 oz). No common allergens in the ingredients.

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