Easy Strawberry Watermelon Limeade Sorbet
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What’s Up, Hungry People
Summer may be winding down, but that doesn’t mean we can’t take advantage of the last of the summer flavors!
Sorbet is so easy to make—whether you have an ice cream maker or not. For a smoother sorbet, I’d definitely recommend using the ice cream machine, but if you prefer a sorbet with more texture, go ahead and freeze it straight up! No ice cream maker required.
This sorbet is made from frozen watermelon and strawberries from earlier in the season when they were at their peak flavor. Sweetened with simple syrup and a hint of lime throughout, this sorbet will make you wish summer was just starting instead of ending. Plus, it’s almost somewhat healthy for you too. Leave out the sugar simple syrup for a low-sugar option!
Not only does it taste great, but it looks SO PRETTY too!
Here’s What You Need
- Frozen strawberries: Adds natural sweetness and vibrant color.
- Frozen watermelon: Provides a refreshing base and juicy flavor.
- Lime juice: Adds a zesty kick and balances the sweetness.
- Honey: Natural sweetener that complements the fruit flavors.
- Salt: Enhances the overall flavor and balances the sweetness.
- Water: Used to make the simple syrup.
- Sugar: Sweetens the sorbet and helps create the simple syrup.
Let’s Chill
First things first, let’s make our simple syrup. In a large pot over high heat, combine ¾ cup of sugar and ¾ cup of water. Bring it to a boil and let it simmer until it becomes syrupy—this should take about 30 minutes. Once done, let it cool and transfer it to an airtight container. Pop it in the fridge for 5-6 hours until it’s nice and cold.
Blending the Fruits
Now, grab your blender or food processor. Toss in the lightly thawed 16 oz of frozen strawberries and 24 oz of frozen watermelon, 2 tablespoons of lime juice, 2 tablespoons of honey, and ⅛ teaspoon of salt. Blend everything until it’s smooth and luscious. Once your simple syrup is chilled, pour it into the fruit mixture and give it a few more pulses until everything is well blended.
Option #1: Using an Ice Cream Maker
If you’ve got an ice cream maker, this is where it shines. Pour the blended mixture into your ice cream maker and churn until it’s thick and smooth. This usually takes about 20-30 minutes, depending on your machine. Once it’s ready, transfer the sorbet to an airtight container and store it in the freezer until you’re ready to dig in. Enjoy!
Option #2: No Ice Cream Maker? No Problem!
If you don’t have an ice cream maker, don’t worry! Pour the mixture into an airtight container and freeze it for 8-10 hours and scrape with a fork every 1-2 hours to make something like a ‘fluffy’ ice. You’ll get a more textured sorbet, almost like a granita. Just before serving, you might want to let it sit out for a few minutes to soften up a bit. Store any leftovers in the freezer.
Tips and Troubleshooting
- Chill the Simple Syrup Thoroughly: Make sure your simple syrup is completely cold before adding it to the fruit mixture. This helps the sorbet freeze faster and more evenly.
- Blend Thoroughly: For the smoothest texture, blend the fruits until there are no chunks left. This ensures a consistent and creamy sorbet.
- Adjust Sweetness: Taste your fruit mixture before freezing. If it’s not sweet enough, add a bit more honey or simple syrup to suit your taste.
- Softening Before Serving: If your sorbet is too hard straight from the freezer, let it sit at room temperature for a few minutes. This makes it easier to scoop and enjoy.
- Difference Between Sorbet and Granita: Using an ice cream maker gives you a smooth, creamy sorbet, while freezing it directly in a container creates a more textured, icy granita.
This strawberry watermelon limeade sorbet is a refreshing way to celebrate the end of summer. Whether you use an ice cream maker or freeze it straight, you’ll love the vibrant mix of flavors. The strawberries and watermelon bring a burst of sweetness, while the lime adds a perfect tang. It’s a beautiful, tasty treat that’s almost too pretty to eat. Happy summer, Hungry People!
Strawberry Watermelon Limeade Sorbet
Equipment
- ice cream churn optional
- ice cream stand mixer attachment optional
Ingredients
Instructions
- In a large pot over high heat, boil the sugar and water until syrupy, about 30 minutes. Cool and transfer to an airtight container. Chill for 5-6 hours until cold.
- Use a blender or food processor to blend the frozen watermelon, strawberries, lime juice, honey, and salt until smooth. Pour in the simple syrup and pulse until blended.
OPTION #1:
- Use an ice cream maker to churn the sorbet until it is thick and smooth. Transfer to an airtight container and store in the freezer for 8-10 hours until solid. Serve and enjoy!
OPTION #2:
- Pour into an airtight container and freeze for 8-10 hours. Every 1-2 hours, use a fork to scrape the surface as it freezes to create a fluffy, icy texture. Store in the freezer. Enjoy!
