Watermelon Sorbet Basket Recipes
4-INGREDIENT WATERMELON SORBET
No ice cream maker is needed to make this easy, 4-ingredient watermelon sorbet recipe. We couldn't keep enough watermelon in the house to keep up with the demand! -Kory Figura, Waverly, Iowa
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 quarts.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 184 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 52g carbohydrate (49g sugars, Fiber 1g fiber), Protein 1g protein.
JUICY WATERMELON SORBET
A fresh summer favorite in an icy frozen form perfect for the heat of the season! It's also perfect for using leftover watermelon from previous enjoyments.
Provided by Sam H.
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 2h20m
Yield 8
Number Of Ingredients 4
Steps:
- Heat water and sugar in a saucepan over medium-high heat until sugar has dissolved, stirring occasionally. Allow to cool. Place watermelon in a blender or food processor. Blend until smooth. Whisk watermelon, lime juice and syrup together in a large bowl. Cover and chill in the refrigerator.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer sorbet to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, sorbet should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 315 calories, Carbohydrate 81.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.5 g, Sodium 3.6 mg, Sugar 79.8 g
WATERMELON SORBET
I'm posting this in answer to a request. I haven't made it myself. It was on a site called The Ice Cream Parlor. An ice cream maker is necessary. Times do not include chilling or freezing, and are guesses.
Provided by mianbao
Categories Frozen Desserts
Time 25m
Yield 4 cups, or so, I think
Number Of Ingredients 4
Steps:
- Cook the sugar, water and lemon juice together, stirring occasionally until the sugar is dissolved.
- Remove from heat and chill.
- Cut up the watermelon and remove all seeds.
- Puree in a blender or food processor.
- Stir into chilled syrup.
- Freeze in an ice-cream maker according to the manufacturer's instructions.
- Pack into an airtight container and store in the freezer.
SIMPLE WATERMELON SORBET
If you love watermelon and love sorbet, you're bound to love this simple recipe!
Provided by CookinginFL
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 2h45m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 115.8 calories, Carbohydrate 30 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 1.1 mg, Sugar 28.7 g
TROPICAL WATERMELON SORBET
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield about 1 quart
Number Of Ingredients 5
Steps:
- In a blender, blend the watermelon, pineapple juice, ginger ale, lime juice, and grenadine until smooth. Pour into an ice cream maker and freeze, according to the manufacturer's instructions, for about 35 minutes.
- Spoon into glasses or small bowls and serve.
Nutrition Facts : Calories 96 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 9 milligrams, Carbohydrate 24 grams, Fiber 0 grams, Protein 0 grams, Sugar 19 grams
25 BEST WATERMELON DESSERT COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a watermelon treat in 30 minutes or less!
Nutrition Facts :
WATERMELON GRANITA - NO ICE CREAM MAKER
Beat the heat with this refreshing summer time treat. Eat it as dessert or use it as ice in a simple beverage with sparking water. Replace watermelon with your favourite fruit. And skip the alcohol if you wish.
Provided by Getty Stewart
Categories Snack
Time 3h10m
Number Of Ingredients 5
Steps:
- Place all ingredients in blender and puree until smooth.
- Pour into a 9 x 13" baking pan or glass dish.
- Freeze for 3 hours, stirring and scraping ice crystals from the side of the pan every 60 minutes.
- To serve, rest on counter for about 5 minutes then scoop into individual serving dishes and enjoy! Or make a refreshing beverage by putting granita in a glass and pouring sparkling water over top.
- For a finer texture, put the frozen mix in the blender and pulse several times to make small ice pieces (not liquid) return to freezer and scrape after 60 minutes.
Nutrition Facts : Calories 168 kcal, Carbohydrate 41 g, Protein 1 g, Fat 0.4 g, Sodium 76 mg, Fiber 1 g, Sugar 38 g, ServingSize 1 serving
EASY WATERMELON SORBET IN YOUR ICE CREAM MAKER
Using four simple ingredients and your ice cream maker, you can have the freshest tasting homemade watermelon sorbet at home!
Provided by Cindy Rainey
Categories Dessert
Time 2h10m
Number Of Ingredients 4
Steps:
- In a small/medium saucepan combine the water, sugar, and two tablespoons lemon juice. Stir to (mostly) dissolve the sugar.
- Bring to a gentle boil over high heat and turn down to medium. Boil gently for three minutes. Set aside to cool. (I set aside in the fridge).
- Cube and de-seed the watermelon.
- Place the cubed watermelon and simple syrup you made in a blender. Blend on high till it turns to a smooth watermelon puree.
- Taste the watermelon puree. If it is too sweet, add up to one more Tablespoon of lemon juice to balance the sweetness. If it tastes fine to begin with, then leave it alone.
- If your ice cream maker requires that you cool or chill the puree, do so before proceeding.
- Transfer to your ice cream freezer. Freeze according to directions on your ice cream maker/freezer.
- When the desired sorbet consistency is reached eat right away or spoon the frozen mixture into an airtight freezer container.
- You can save in the freezer for up to two weeks. If the sorbet is too frozen to scoop, allow to rest on the counter for about five minutes to soften slightly.
Nutrition Facts : Calories 72 kcal, Carbohydrate 18 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
WATERMELON SORBET BASKET
In this clever (and bountiful!) way to serve sorbet, the watermelon basket is frozen solid so the icy treat stays cold.
Provided by Food Network Kitchen
Categories dessert
Time 3h25m
Yield 8 to 10 servings
Number Of Ingredients 2
Steps:
- Set the watermelon on its side (stem end facing left or right) and cut off a small, flat piece of rind from the bottom so the watermelon is stable. Wrap a piece of thin masking tape horizontally around the watermelon about 1/2 inch above where the stem was. Wrap 2 more pieces over the top at the center to make a band/handle for the basket that is 1 1/2 inches wide.
- Using the tape as a guide, cut out the wedges that remain on either side of the handle to make a basket shape, down to the horizontal tape. Scoop out 4 cups of watermelon balls using a melon baller and reserve. Remove the remaining watermelon flesh and save for another use. Use a paring knife to trim the flesh from the handle to create a small, neat strip of melon. Use a spoon to do the same for the inside of the basket. Freeze the basket for at least 3 hours. Refrigerate the watermelon balls.
- Put 3 cups of the watermelon balls in the bottom of the basket. Scoop balls of sorbet and arrange on top of the watermelon. Decorate with the remaining watermelon balls. Serve immediately or put back in the freezer until serving, up to 1 hour.
More about "watermelon sorbet basket recipes"
WATERMELON SORBET WITH COCONUT VEGAN DESSERT
From theseamanmom.com
Estimated Reading Time 3 mins
- In blender, combine watermelon, coconut milk, lemon juice (optional) and coconut syrup (if using for additional sweetness). Blend until smooth.
- Pour watermelon coconut puree into a baking dish, cover with plastic wrap and freeze until solid (about 4 hours). I had to leave home so my puree ended up sitting in the freezer overnight. If that happens to you too, leave about 1/2 hrs at room temperature, before proceeding to the next step.
WATERMELON SORBET | RACHAEL RAY IN SEASON
From rachaelraymag.com
- In a large saucepan, bring 1 cup watermelon puree, the sugar and lime peel to a simmer over medium-low heat, stirring until the sugar dissolves; season with the salt. Pour in the remaining 3 cups watermelon puree, then whisk in the corn syrup until incorporated. Pour the watermelon mixture into a 9-inch metal cake pan and freeze until firm, about 4 hours or overnight.
- Let the frozen watermelon soften at room temperature for 5 minutes. Using a butter knife, break up the frozen puree into 2-inch pieces. Transfer the pieces to a food processor in batches and pulse until smooth. Store the sorbet in a freezer-safe container for up to 1 week. Let stand for 5 minutes before scooping.
WATERMELON BASIL SORBET - AHEAD OF THYME
From aheadofthyme.com
Estimated Reading Time 2 mins
WATERMELON SORBET (NO ICE CREAM MAKER NEEDED!) - DETOXINISTA
From detoxinista.com
Estimated Reading Time 4 mins
- In the bowl of a large food processor fitted with an "S" blade, add in the frozen watermelon and lime juice. Process briefly to break down the watermelon; it should look like shaved ice in the bowl.
- Add maple syrup to taste, starting with just 1 tablespoon, and process again. Taste the watermelon mixture and if you want it to be sweeter, add another tablespoon. Process again.
- To help make the watermelon sorbet scoopable, you may need to add some water to help it blend into a smoother consistency. Start with 1 tablespoon of water, process, and then add another tablespoon (or more) if needed, until the watermelon sorbet looks smooth enough to serve.
- This frozen dessert has a great texture right away, so I like to serve it while it's soft an scoop-able. If you want to make it in advance you can transfer this mixture to a pan and freeze it for 1 to 2 hours. If you freeze it longer than that, it will become very hard and difficult to scoop, so keep that in mind.
WATERMELON SORBET (NO ADDED SUGAR) | NUTRITION REFINED
From nutritionrefined.com
Estimated Reading Time 7 mins
- Blend. Add the frozen watermelon and bananas into a high-speed blender (or a food processor) and blend until smooth. If using a blender, use the tamper to push the ingredients down into the blade. If using a food processor, pulse to first chop the fruit and then puree until smooth, scraping down the sides as necessary. If the motor seems to be struggling, stop and pause for a moment to let the bananas thaw slightly. Don't add any liquid, if possible.
- Serve. Divide the sorbet into serving bowls and serve immediately. You can also transfer the sorbet into an airtight container and freeze for 1-2 hours (not longer!) for a firmer, more scoopable consistency.
- Store. Leftovers keeps well in an airtight container in the freezer for 1-2 weeks. The sorbet will freeze rock solid. Blend again to achieve sorbet consistency.
5 MINUTE, EASY WATERMELON SORBET - OH, THE THINGS WE'LL MAKE!
From thethingswellmake.com
Estimated Reading Time 7 mins
- Dice your watermelon, and place the pieces in the freezer overnight. After several hours in the freezer, you can proceed, but if the watermelon isn't completely frozen, the sorbet will have more of a slushy texture rather than be a solid sorbet.
- Place your diced, frozen watermelon into the food processor and add some lime juice. I used 2-3 cups of watermelon for each half lime, but it's a good idea to just add a little at the beginning and add more, to taste, later on. Don't add too much liquid at the beginning or it will tend to fly out of your food processor. (Don't ask me how I know that!) Start with just a few drops, and slowly add in more as you process your sorbet.
- Continue to process your watermelon and lime juice in your food processor until you get a sorbet-like texture. You can add a little more lime juice as needed for taste and texture.
- If you want a sweeter sorbet, you can add in a little honey or another sweetener of your choice. I usually just leave it plain as I prefer it without. I have tried adding honey, and it works OK, but there were a few places where the honey froze up into small drops within the sorbet. It didn't really bother me, but it's something to consider before adding it because it does change the texture somewhat. Adding liquid stevia extract doesn't usually change the texture, but I don't like the flavor as much.
WATERMELON-BASIL SORBET: SUMMER'S REFRESHER - SENSE ...
From senseandedibility.com
Estimated Reading Time 7 mins
- Puree the watermelon in a food processor or blender. Place a fine mesh sieve over a mixing bowl. Transfer the pureed watermelon to the sieve to strain off the juice. Discard the pulp. Separate 3/4 cup of the watermelon juice for making the simple syrup.Prepare the Watermelon-Basil Simple Syrup
- In a small saucepan stir together the 3/4 cup of watermelon juice and the sugar. Bring this to a boil over medium-high heat.
- Add 1 cup of packed basil leaves to the simple syrup and allow the leaves to steep for 15 minutes. Make the Sorbet Base
- Once the basil has steeped, strain the simple syrup into the bowl containing the rest of the watermelon juice, and whisk to incorporate.
WATERMELON MINT SORBET - COOKIE AND KATE
From cookieandkate.com
4/5 Estimated Reading Time 2 mins
- Toss watermelon chunks, sugar, lime juice and rum in a blender. Pulverize the watermelon (to pulverize sounds like more fun than to purée, right?).
HOW TO MAKE A WATERMELON BASKET - IT'S SERIOUSLY EASY ...
From restlesschipotle.com
Estimated Reading Time 7 mins
STRAWBERRY WATERMELON SORBET (5 MINUTES) | MINIMALIST ...
From minimalistbaker.com
- If you haven’t already frozen your fruit, ensure it’s nice and ripe and juicy (the sweeter, the better) then slice and freeze on a parchment-lined baking sheet. Freeze overnight or for at least 4-6 hours or until firm like ice. (Note: Prep time does not include this step.)
- To a high-speed blender (or food processor) add frozen watermelon, frozen strawberries, and frozen banana. Top with the lesser amount of dairy-free milk of choice or coconut water.
- Blend on low, then on high, using the tamper to blend the ingredients together if using a high-speed blender. If using a food processor, blend in 30-second increments, then remove lid and scrape down sides as needed.
- If it has trouble blending, add more dairy-free milk or coconut water a little at a time. Be sure not to add too much or the sorbet can get too liquidy. Alternatively, you can try letting the fruit thaw slightly in the blender before resuming. Taste and adjust flavor as needed. Add more fruit of choice if you want more of its flavor to come through (we go heavy on watermelon and it doesn’t disappoint).
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