Refreshing and delicious – watermelon sorbet made without an ice cream maker.
My watermelon sorbet recipe is loosely based on the Watermelon Sorbet recipe by Alton Brown. I liked his explanation on the ratio of sugar, fruit juice, alcohol and salt to create perfect textured sorbet that won’t freeze solid and won’t be too crystally. I appreciate his advice and understand what he’s suggesting – but I found the recipe way too sweet for my liking, plus I didn’t have any Campari and we don’t have an ice cream maker. So we created our own version of watermelon sorbet.
- 8 cups seedless watermelon cubes
- 1 cup sugar
- 3 Tbsp Grand Marnier
- 2 Tbsp Lemon Juice
- 1/4 Tsp salt
- 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 40 minutes.
- After 3 hours or when mix is completely frozen, return the entire batch into the blender and puree once again to incorporate air into the frozen crystals.
- Return to pan and freeze for 1 to 2 hours, stirring and scraping ice crystals every 40 minutes.
- To serve, rest sorbet on counter for about 5 minutes then scoop into individual serving dishes and enjoy! For an even finer texture, you could puree the frozen mix one more time right before serving.
- Scraping and pureeing the frozen mixture will incorporate air and create a smooth, small crystalled texture.
Want to learn more? Get Getty to facilitate a home cooking session for you, a group of friends or a community group. Getty Stewart is an engaging and enthusiastic facilitator that makes it fun and easy to learn tasty recipes, time-saving tips, and helpful kitchen ideas. She is a Professional Home Economist, author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, mom and veggie gardener.