Watermelon Lime Sorbet – a delicious recipe with u00bc, Corn Syrup, u00bc, Lime Juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine sugar, corn syrup and lime zest/juice in a saucepan on medium high heat. Stir and heat until sugar dissolves. Then remove from heat and transfer to a bowl and refrigerate until completely cooled.
2
Place watermelon cubes in the bowl of a food processor (working in batches if necessary.) Pulse 5 or 6 times, then blend until watermelon is completely pureed. Pour (and press) the puree through a mesh strainer into a bowl to separate excess pulp and seeds from the juice. (Discard the pulp and seeds.) This should yield 4 cups watermelon juice.
3
Once syrup is cooled, stir it into the watermelon juice. Turn ice cream machine on, and pour the watermelon mixture into the bowl. Churn for 25-30 minutes.
4
Keep frozen in an airtight container.
5
Yields: about 2 quarts
77
kcal
Calories
19
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1/4 cups Sugar, 1/2 cups Corn Syrup, 1/4 teaspoons Lime Zest, 2 Tablespoons Fresh Lime Juice, and more.
Yes, Watermelon Lime Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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