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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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After scooping out the watermelon for this pretty pink sorbet, I freeze the rind shell to use as a serving bowl for the scoops. We also put out bowls of chocolate chips and jimmies so our guests can sprinkle on their own seeds .—Heide Grable, Raleigh, North Carolina Ingredients:
4 cups water |
2 cups sugar |
8 cups cubed seedless watermelon |
1 can (12 ounces) frozen pink lemonade concentrate, thawed |
Directions:
1. In a large saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Cool slightly. In batches, process the sugar syrup and watermelon in a food processor. Transfer to a large bowl; stir in lemonade concentrate. Cover and refrigerate until chilled.
2. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: about 2-1/2 quarts.
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