Watermelon sorbet
Votes: 2
Time: 4 hours 25 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
To make this sorbet, seedless watermelon pulp is blended and combined with a syrup made from sugar, corn syrup, lemon juice, fresh mint, and grenadine. This mixture perfectly accentuates the watermelon flavor, making it richer and infusing it with refreshing mint and citrus notes. A delicious homemade dessert with natural ingredients and a vibrant summer flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup of sugar
- 0.5 cup corn syrup
- 4 tablespoons lemon juice
- 3 tbsp. l. grenadine
- 3 fresh mint leaves
- 1 seedless watermelon weighing 1.2 kg.
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Recipes with similar ingredients: sugar, syrup, lemon juice, grenadine syrup, mint, Watermelon
Cooking the dish according to the recipe:
- In a small saucepan, combine the sugar, corn syrup, lemon juice, grenadine, and mint leaves and bring to a boil until the sugar dissolves. Let cool slightly. Trim the rind from the watermelon and cut it into chunks. Puree half of the chopped watermelon in a blender. Strain through a fine-mesh sieve into a large glass bowl. Repeat with the remaining watermelon. Add the slightly cooled syrup and blend well. Transfer the sorbet to a 2-liter plastic container and freeze for 3-4 hours.
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