Great Recipe Experiment 2012 #5
Dec. 31st, 2012 07:13 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
baronessekatMade over the summer but I got lazy about posting.
Originally from a cookbook that I can't find at the moment. But I located it here: http://wegottaeat.com/janice.cook/recipes/weight-watchers-watermelon-sorbet as well
f you can't find superfine sugar, process sugar in the blender for 30 seconds.
Ingredients
4c seeded watermelon chunks
1/4 c superfine sugar
2 Tbs fresh lime juice
Directions
1. In a blender or food processor, combine the watermelon, sugar, and lime juice puree. Transfer the mixture to a freezer safe 2 quart container with a tight fitting lid. Freeze, covered, until the mixture resembles set gelatin, 4-6 hours.
2. In 2 batches, puree the mixture in a blender or food processor. Return to container. Freeze, covered, overnight. Let the sorbet stand at room temperature 5 minutes before serving.
Thoughts:
Taste was delish. However, I did learn for something like this you cannot substitute Splenda for sugar. IT ends up fully freezing and you get a solid block of sweet watermelon ice. Which is fine if you are looking for something to put in seltzer or champagne.
Not sure if I will try this again.
Rating:
3.5 out of 5
Originally from a cookbook that I can't find at the moment. But I located it here: http://wegottaeat.com/janice.cook/recipes/weight-watchers-watermelon-sorbet as well
f you can't find superfine sugar, process sugar in the blender for 30 seconds.
Ingredients
4c seeded watermelon chunks
1/4 c superfine sugar
2 Tbs fresh lime juice
Directions
1. In a blender or food processor, combine the watermelon, sugar, and lime juice puree. Transfer the mixture to a freezer safe 2 quart container with a tight fitting lid. Freeze, covered, until the mixture resembles set gelatin, 4-6 hours.
2. In 2 batches, puree the mixture in a blender or food processor. Return to container. Freeze, covered, overnight. Let the sorbet stand at room temperature 5 minutes before serving.
Thoughts:
Taste was delish. However, I did learn for something like this you cannot substitute Splenda for sugar. IT ends up fully freezing and you get a solid block of sweet watermelon ice. Which is fine if you are looking for something to put in seltzer or champagne.
Not sure if I will try this again.
Rating:
3.5 out of 5
