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Epicurious

Watermelon Sorbet

3.8

(13)

Seedless watermelons are on the market these days, but I prefer the old-fashioned ones with big black seeds — easy to see and remove. Then proceed with the recipe.

Recipe information

  • Yield

    Makes 1 1/2 quarts to serve 12

Ingredients

8 cups cubed (1 inch) watermelon, seeds and rind discarded
1 cup Simple Sugar Syrup
2 tablespoons fresh lemon juice

Preparation

  1. Puree the watermelon cubes in a food processor. Measure 4 cups of the puree and place in a bowl. Add the Simple Sugar Syrup and lemon juice and stir well. Freeze in an ice cream maker according to the manufacturer's instructions.

Nutrition Per Serving

Per 1/2 cup: 80 calories
21g carbohydrates
1g protein
no fat
no cholesterol.
#### Nutritional analysis provided by Self
TagsSorbetFrozen DessertDessertWatermelonMelonFruitLimeCitrusSnackGluten FreeNut FreeDairy Free5 Ingredients or FewerEasyMake AheadNo-CookIce Cream MachineFood ProcessorParade
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