I've been struggling with frozen treats freezing too solid. I believe my issue here was that I didn't let the mixture cool to room temp before bothering to process it in my ice cream maker. As a result, it took longer to freeze, and warmed up the bowl so it wasn't going to freeze any more, and was still probably too watery when I transferred it to the container to finish freezing! Wah! I know better!
Had the texture been perfect, the only other change I would make would be to substitute lemon or lime juice instead of the peel. I kept wondering what was rolling around on my tongue as I ate it and it turned out to be the peel. Was I supposed to strain it out? It doesn't really say so, but I would advise to do so, I'm not sure what it does anyway! I suppose it enhances the flavor somehow. I'll have to do more sorbet research to see if it's really necessary!
Adapted from Everyday with Rachel Ray
4 cups pureed seedless watermelon
(Rachel says you'll need 5 pounds seedless watermelon that comes up to around 6 cups cut up. I have no idea if that's how much I used! but it's a good guide. Also, I don't believe seedless watermelon actually exists, even if it says so in the stores, don't stress over the seeds)
1/4 cup sugar
Grated peel of 1 lemon
1/2 cup light corn syrup
- Using a blender, puree the watermelon (seeds and all). You will need 4 cups watermelon puree.
- Strain the puree to get out as many of the seeds as you can. Don't go crazy.
- In a large saucepan, bring 1 cup watermelon puree, the sugar and lemon peel to a simmer over medium-low heat, stirring until the sugar dissolves.
- Strain once more to remove the peel.
- Season with the salt.
- Pour in the remaining 3 cups watermelon puree
- Whisk in the corn syrup until incorporated.
- Transfer to a metal bowl and put in the fridge until it cools down
- Process in an ice cream maker OR if you don't have an ice cream maker, use this method for freezing! (I used this on my most successful sorbet!)