One-Ingredient Watermelon Sorbet

Hola amigos! It’s Ivy with another recipe. Summer is over and early fall is here, and I know this might be a little late for a summer recipe, but hey, if you’re like me, I make spontaneous winter food in summer and summer food in winter. I can promise you that this recipe is worthy of you making, despite it being *groan* Autumn. The only ingredient is watermelon, so I promise no matter how badly you butcher it, at least it will still taste good. But really, it’s not that hard. You’ve got this.

PicsArt_08-31-02.26.06            PicsArt_08-31-02.04.00                                                                                       Photo courtesy: www.shopstyle.com

I don’t make too many recipes with watermelon. It’s kind of weird in smoothies, being 92% water. So mostly I just eat it plain. In this recipe you CAN add, if you want to, 1  1/2 tbsp lime or lemon juice, but when I made it I just used plain watermelon. But it’s up to you.

Ready to give it a shot?

You Will Need:

  • half of a large watermelon
  • a baking sheet
  • a juicer or blender
  • 8 x 11 baking dish

Preparation:

  • Slice a watermelon in half. Set one half aside, and slice the other half into medium-sized pieces.
  • Cut the rind off.
  • Put watermelon pieces on a baking sheet, far enough away from each other that they aren’t touching (they can freeze together).
  • Leave slices in the freezer until they’re frozen solid, approximately three hours (Sorry, I hate waiting too.)
  • Once watermelon is hardened, you can either use a juicer or  blender for this part:
  • Blender:

    In batches, blend the watermelon until it gets a sort-serve like substance. If it’s watery, you probably didn’t freeze it enough. Add blended watermelon to the 8 x 11 baking dish until all the watermelon has been blended.

PicsArt_08-31-01.34.20
This is what the sorbet should look like after it’s been blended.
  • Juicer:

    One piece at a time, add the frozen watermelon into the juicer on the low setting. Juice should come out one side and watermelon “pulp” should come out the other. Once you have juiced all the frozen watermelon, pour the watermelon juice into the pulp side and stir. This should create a soft-serve like substance.

  • Pour all watermelon slush into the baking dish using a rubber spatula.
  • Leave in the freezer until all excess juice has frozen (30 minutes-1 hour). It shouldn’t be frozen solid.
  • And..ta-da! Enjoy.  Pretend it’s summer, even.

 

Adios!

♥ Ivy

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