Sorbet is a frozen dessert made with fruit juice. Sorbet has a smooth texture without any icy pieces. Sorbet is often confused with Italian Ice. The latter is made with fruit juice and has a grainy texture unlike the smooth texture of Sorbet. Whenever I buy watermelon, I dice it into chunks and freeze at least half of it for later use. I use these frozen watermelon pieces for making a juice or Sorbet whenever I want. I saw the recipe for an Easy Watermelon Sorbet without an ice cream maker here. Of course it isn’t as perfect as the Sorbets you make with an ice cream maker but it satisfied our taste buds. Alcohol is often added to Sorbet though I omitted it.
If you wait like me to take photos of the Sorbet, it will start melting! Nevertheless, I managed to click a snap before it began to overflow!
- Frozen Water Melon pieces – 3 cups (Seedless variety)
- Orange Juice – 2 to 3 tbsp
- Sugar – 1 tbsp (optional)
- The best way to freeze the watermelon is to cut it into small pieces and lay it on a flat tray. If you do this, you can easily remove the frozen pieces from the tray for making the Sorbet. However, if you are like me and don’t have enough space in your freezer for laying the pieces flat, you can pile it into a bowl and freeze it. Before making the sorbet, you will need to slightly defrost the frozen watermelon pieces so as to barely separate the pieces. I keep the frozen watermelon at room temperature for around 15-20 minutes and with a little effort and a knife, I can separate the pieces. If you defrost it for longer, it will end up becoming watery and you will have to make a juice instead of sorbet.
- Add the watermelon chunks, sugar and around 2 tbsp orange juice to a blender or food processor.
- Blend everything until it has a smooth texture. You may have to add a little more juice to bring it all together.
- Scoop out into dessert bowls. Enjoy!