![Last night, Chelsa and I took my new ice cream maker for its inaugural spin. The hot hot weather outside inspired us to try Jonesing For’s recipe for salted watermelon sorbet. Our fear that it was going to be grainy and weird was unfounded, it was delicious.
Salted Watermelon SorbetMakes 1 QuartIngredients:
1 cup of water
2/3 cup granulated sugar
5 cups seedless watermelon chunks
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon fleur de sel
Directions:
Make a simple syrup by combining the water and sugar in a small saucepan. Simmer over low heat until the sugar is dissolved. Remove from the burner and let cool slightly.
Combine the simple syrup, watermelon, lemon juice and fleur de sel in a blender or food processor and puree until smooth. [NOTE: The next step in the original recipe is to refrigerate the mixture for 2 hours until thoroughly chilled, but we skipped this part and it turned out a-okay]
Add watermelon mix to your ice cream maker and churn according to the maker’s instructions.
Once complete, transfer to an air-tight container and cover with plastic wrap, pressing the plastic on the surface of the sorbet (to prevent surface crystallization).
Freeze for an hour or so to firm up the texture before serving.
(photo by taste tester Matt)](http://28.media.tumblr.com/tumblr_l4dfdoEhRZ1qz53m6o1_500.jpg)
Last night, Chelsa and I took my new ice cream maker for its inaugural spin. The hot hot weather outside inspired us to try Jonesing For’s recipe for salted watermelon sorbet. Our fear that it was going to be grainy and weird was unfounded, it was delicious.
Salted Watermelon Sorbet
Makes 1 Quart
Ingredients:
- 1 cup of water
- 2/3 cup granulated sugar
- 5 cups seedless watermelon chunks
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon fleur de sel
Directions:
- Make a simple syrup by combining the water and sugar in a small saucepan. Simmer over low heat until the sugar is dissolved. Remove from the burner and let cool slightly.
-
Combine the simple syrup, watermelon, lemon juice and fleur de sel in a blender or food processor and puree until smooth. [NOTE: The next step in the original recipe is to refrigerate the mixture for 2 hours until thoroughly chilled, but we skipped this part and it turned out a-okay]
-
Add watermelon mix to your ice cream maker and churn according to the maker’s instructions.
-
Once complete, transfer to an air-tight container and cover with plastic wrap, pressing the plastic on the surface of the sorbet (to prevent surface crystallization).
-
Freeze for an hour or so to firm up the texture before serving.
(photo by taste tester Matt)
