Watermelon Strawberry Sorbet
5 cups sorbet
- 3/4 cup Domino® Granulated Sugar
- 1/4 cup water
- 4 cups watermelon, fresh, seeded and cut into chunks
- 1 1/3 cups strawberries, fresh, cleaned and hulled
- 1 lemon, fresh, zested
- 1 to 2 tablespoons lime juice, freshly squeezed, to taste
In a saucepan over medium-high heat, combine sugar and water. Stirring constantly with whisk, bring mixture to a boil. Reduce heat to low and simmer, without stirring, until liquid becomes transparent, about 4 minutes. Remove from heat; set aside.
In a large blender, combine watermelon chunks, strawberries and lemon zest. Purée until combined. Add the sugar syrup and lime juice, according to taste. Purée, then taste. If not sweet enough, add 1 teaspoon sugar; blend and taste again. Continue until you are happy with the mixture's sweetness, adding up to 3 teaspoons sugar. If the mixture is too sweet, add more lime juice, also to taste, up to 2 teaspoons, if desired.
Pour mixture into a large bowl, cover and chill for at least 2 hours. Freeze in an ice-cream maker, churning according to manufacturer's instructions, up to 25 minutes. When sorbet has finished churning, transfer to freezer-safe container, smooth with back of spoon, and freeze 3 to 4 hours, or until firm.
This sorbet will keep for about 4 days in the freezer. If it becomes hard, let it sit on the counter for 15 minutes, then use the edge of an ice cream scoop to break it into chunks. Warm a metal spoon under hot water; use back of spoon to smooth sorbet back into its original shape. Freeze 10 minutes. The sorbet will have regained a soft, smooth texture.
Featured by Ariela Pelaia of Stamford, CT (www.bakingandbooks.com).
One medium lime will yield about 2 tablespoons fresh juice when squeezed.