Ww Watermelon Sorbet 5 Points Recipes
WW WATERMELON SORBET (5 POINTS)
Make and share this Ww Watermelon Sorbet (5 Points) recipe from Food.com.
Provided by Redsie
Categories Low Protein
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook the water, sugar and lemon juice together, stirring occasionally, until the sugar is dissolved.
- Remove from the heat and chill.
- Cut up the watermelon and remove all the seeds.
- Puree the watermelon in a blender or food processor.
- Stir into the chilled syrup.
- Freeze in an ice cream maker according to the manufacturer's instructions.
- Pack into an airtight container and store in the freezer until ready to serve.
Nutrition Facts : Calories 231.5, Fat 0.2, Sodium 1.9, Carbohydrate 59.9, Fiber 0.5, Sugar 57.4, Protein 0.8
WATERMELON SORBET
Very light and refreshing with the perfect amount of sweetness. Lime juice brightens up the flavor and adds a delightful zing. The texture is soft, reminiscent of a very light sorbet combined with a shaved ice. This is a great recipe to make with plentiful watermelon available in the summertime. It's the perfect ending after a filling summer dinner or a refreshing snack on a hot day. You could even pour a shot of Cointreau® over the top or blend the mixture with tequila and enjoy it as a boozy summer treat.
Provided by NicoleMcmom
Time 5h15m
Yield 6
Number Of Ingredients 4
Steps:
- Place watermelon cubes in a single layer on a sheet pan. Freeze at least 5 hours or overnight.
- Zest limes; set aside for garnish. Juice limes until you have 2 tablespoons juice.
- Place 1/2 of watermelon cubes in food processor with 1 tablespoon honey and 1 tablespoon lime juice. Blend until smooth and creamy and transfer to a large bowl. Repeat with remaining watermelon, honey, and lime juice.
- Stir the 2 batches together and serve immediately, garnished with lime zest and Tajin®. Or, place in a freezer-safe container and freeze for a firmer texture.
Nutrition Facts : Calories 88.8 calories, Carbohydrate 23.4 g, Fat 0.3 g, Fiber 1.5 g, Protein 1.4 g, Sodium 34.4 mg, Sugar 18.7 g
WATERMELON SORBET
There are no bad watermelons, but how can you improve your chances for a ripe, delicious one? The cheater's answer is to buy them at a farm stand or a farmers' market, where not only are they likely to be tastier but will also come with a seasoned pro to help. If you're in the grocery store, you might have to get a little rough: put your ear close and slap the side of the watermelon. If it makes a hollow sound, you're in business.
Provided by Mark Bittman
Categories dessert
Time 1h
Number Of Ingredients 4
Steps:
- Cut a small watermelon into small chunks (discarding the rind), and freeze them. When they're frozen, put them in a food processor with 1/2 cup yogurt, 2 tablespoons sugar and a tablespoon of lemon juice. Process until just smooth, being careful not to let it become watery. Transfer to a shallow glass or ceramic dish, and freeze for at least an hour.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 1 gram, Carbohydrate 72 grams, Fat 2 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 23 milligrams, Sugar 60 grams
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- To make the sugar syrup, combine the water and sugar in a small saucepan and set over high heat. Bring to a boil, stirring until the sugar is dissolved. Reduce the heat and simmer 5 minutes. Transfer the syrup to a small bowl; cover and refrigerate until thoroughly chilled, about 30 minutes.
- Meanwhile, to make the watermelon sorbet, puree the watermelon, in batches, in a food processor, transferring each batch to a medium bowl. Pour the puree through a sieve set over a medium bowl, pressing hard on the solids to extract as much liquid as possible; discard the solids. Stir in the sugar syrup and lime juice. Transfer the watermelon mixture to an ice-cream maker and freeze according to the manufacturer’s instructions. Transfer the sorbet to a bowl; cover and place in the freezer. Line a 3-quart bowl with 3 overlapping pieces of plastic wrap, keeping the wrap as wrinkle-free as possible and allowing the excess to extend over the rim by 4 inches. Freeze the bowl until very cold.
- With a rubber spatula, spread the pistachio ice cream inside the bowl, making a 1⁄2-inch-thick wall. Freeze until completely frozen, about 30 minutes. Spread the vanilla ice cream in an even layer over the pistachio ice cream, making a layer about 1⁄4 inch thick. Freeze until completely frozen, about 30 minutes.
- Stir the chocolate chips into the watermelon sorbet and pack into the center of the mold. Cover tightly with the plastic wrap; wrap in heavy-duty foil. Freeze until completely frozen, at least 4 hours or up to 1 week.
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