Watermelon Chocolate Chip Sorbet Recipes

4-INGREDIENT WATERMELON SORBET

Steps:

• In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside. , In a blender or food processor, process the watermelon in batches until pureed. Transfer to a large bowl; stir in the sugar syrup and lemon juice. , Pour into a 13-in. x 9-in. dish; cover and freeze for 8 hours or until firm. Just before serving, puree watermelon mixture in batches until smooth. If desired, garnish with fresh mint.

WATERMELON SORBET WITH CHOCOLATE SEEDS

Steps:

• Cut watermelon into 1-inch-thick semi-circular slices and chop flesh coarse, reserving rind.
• Arrange reserved watermelon rind slices on their sides on foil-lined baking sheets and cover tightly with plastic wrap. Freeze rinds until frozen hard, about 2 hours.
• Line another baking sheet or a tray with parchment or wax paper. In a small bowl set over a small saucepan of barely simmering water melt chocolate and remove from heat. Transfer chocolate to a small resealable bag and seal bag. Snip off tip of one corner of bag to form a tiny hole and onto prepared baking sheet or tray pipe and spread chocolate into 1/3- to 1/2-inch ovals to resemble watermelon seeds. Freeze chocolate "seeds" on baking sheet until very firm, about 30 minutes. Working quickly, peel "seeds" from paper into another small bowl and keep frozen.
• Discard real seeds from watermelon to yield 5 cups. In a saucepan heat 1 cup purée with sugar over moderate heat, stirring, until sugar is dissolved and stir into remaining purée with lime juice and liqueur. Chill mixture, covered, until cold.
• Freeze sorbet in an ice-cream maker. When sorbet is frozen to a thick slush add three fourths of chocolate "seeds" and continue to freeze until frozen.
• Working quickly, fill frozen watermelon rinds with sorbet, smoothing it with a rubber spatula. Arrange remaining chocolate "seeds" realistically on slices and smooth _sorbet_again. Cover sorbet with plastic wrap and freeze until very firm, about 6 hours. (Watermelon sorbet slices may be made 3 days ahead and kept frozen, wrapped tightly).

WATERMELON SORBET

Steps:

• Add the watermelon to a blender and blend until pureed. Add the mint leaves and blend for about 15 seconds. Pour into a loaf pan and place in the freezer until frozen, about 6 hours or overnight.

WATERMELON SHERBET

Steps:

• In a large bowl, combine watermelon, sugar and lemon juice. Chill for 30 minutes; place half in a blender. Blend until smooth; pour into a large bowl. Repeat with the other half; set aside. , In a saucepan, cook and stir gelatin and water over low heat until gelatin dissolves. Add to watermelon mixture; mix well. Stir in the milk until well blended., Freeze in an ice cream freezer according to the manufacturer's directions. Serve immediately or freeze and allow to thaw about 20 minutes before serving.

SIMPLE WATERMELON SORBET

Steps:

• Combine sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat and refrigerate until cooled, about 30 minutes.
• Blend watermelon in a blender or food processor until pureed. Stir pureed watermelon into sugar mixture. Transfer watermelon mixture to an ice cream maker and freeze according to manufacturer's instructions.