Watermelon sorbet. Cook the sugar, water and lemon juice together, stirring occasionally until the sugar is dissolved. Cut up the watermelon and remove all seeds. In a small saucepan, bring sugar and water to a boil.

Add puree to chilled syrup; stir to combine. Arrange the watermelon cubes in an even layer on a baking sheet. Time Transfer to a shallow glass or ceramic dish, and freeze for at least an hour.. You can have Watermelon sorbet using 4 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Watermelon sorbet

You need 500 gm of water melon.
You need 2 tbsp of condensed milk.
You need 8-10 of mint leaves.
Prepare 1/2 of lemon juice.

Cut a small watermelon into small chunks (discarding the rind), and freeze them. This simple watermelon sorbet with a hint of mint is a light and refreshing way to end a meal. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer sorbet to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal.

Watermelon sorbet instructions

Firstly, cut the water melon into small cube shape or ice cube shape. Keep in freezer for atleast 3-4 hours.
After 4 hours, take out the watermelon cubes. In a blender, add the watermelon cubes and blend it. Now add condensed milk, mint leaves, lemon juice. Blend it again..
Now transfer to airtight container. Keep in freezer for 2 hours or before serving..

This subtly sweetly watermelon sorbet screams summer. Before you sigh and say, "I don't have an ice cream maker," don't worry, you don't need one. All this lovely and impossibly smooth sorbet requires is a few everyday ingredients, a baking pan, and a fork. With the weather being so warm, this watermelon sorbet is the perfect cool treat after being out in the heat. (I highly recommend eating a bowl of this sorbet after a run! ) This sorbet has the best texture the same day you make it. The Classic Watermelon Sorbet doesn't have any added sugar.