Ingredients
- 3/4 cup C&H Pure Cane Granulated Sugar
- 1/4 cup water
- 4 cups watermelon, seeded and cut into chunks
- 1 1/3 cups strawberries, hulled
- 1 lemon zest
- 1-2 tbsp. fresh lime juice, according to taste
Preparation
Step 1
Instructions:
In a saucepan over medium-high heat combine sugar and water. Stirring constantly with a whisk, bring the mixture to a boil. Reduce heat to low and simmer, without stirring, until the liquid becomes transparent, about 4 minutes. Remove from heat and set aside.
In a large blender combine watermelon chunks, strawberries and lemon zest. Puree until combined. Add the sugar syrup and 1-2 tablespoons of fresh lime juice, according to taste. (I use 2 tablespoons.) Puree, then taste. If the mixture is not sweet enough add 1 teaspoon of sugar then blend and taste again. Continue until you are happy with how sweet the mixture is, adding up to 3 teaspoons of sugar. If the mixture is too sweet, add extra lime juice, following the same procedure as with the additional sugar, up to 2 teaspoons.
Pour the mixture into a large bowl or Tupperware, cover, and chill for at least 2 hours. Then freeze in an ice-cream maker, churning according to the manufacturers instructions, up to 25 minutes. When the sorbet has finished churning, transfer to a freezer-safe container, smooth with the back of a spoon, and freeze for 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 and use the back of the spoon to smooth the sorbet back into its original shape. Freeze for 10 minutes. The sorbet will have regained a soft, smooth texture.