Watermelon Lemonade Sorbet (Guest Post)

When Jen of Beantown Baker asked me to guest post on her blog, I couldn’t resist to help a fellow foodie out because I have been a devoted reader for a long time. I’m living viacarously through her European vacation right now, too. I knew that with my busy schedule of a newbie mommy it would be tough but I put in some needed mommy time to make this post happen. Finding time to cook and bake in the kitchen is my mommy therapy, and it brings me a little peace of mind.

I wanted to make something that I could enjoy during these upcoming hot summer days and nights. This watermelon lemonade sorbet is a perfect treat for summer and has the most gorgeous and vibrant hue. It screams summer delight in a cup and I highly advise you to double up when you make this batch. It will disappear quickly!

Watermelon Lemonade Sorbet

Adapted from Jeni’s Splendid Ice Creams at Home
Printable Recipe
Ingredients: 1 small to medium watermelon, preferably with black seeds 1/2 cup fresh lemon juice (from 2 to 3 lemons) 1/2 cup sugar 1/4 cup light corn syrup Tools needed: Ice Cream Maker


Cut enough watermelon flesh into 1 to 2 inch cubes to yield about 4 cups. Remove the seeds (reserve a few black ones to add to the sorbet if desired). Puree the melon in a food processor. Measure out 2 1/2 cups of puree and transfer to a medium bowl. Reserve the rest of the watermelon for another use, or better yet eat a couple wedges. Measure out the remaining ingredients. Fill a large bowl with lots of ice and fill with water. In a small saucepan, combine the lemon juice, sugar, and corn syrup. Bring to a boil, stirring to dissolve the sugar. Remove from the heat. Whisk the lemon mixture into the pureed watermelon. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag into the ice bath. Let it sit until the mixture is cold, about 30 minutes, add more ice if needed. When the mixture is cold, pour the mixture into your frozen canister and prepare according to your ice cream maker’s directions. Spin the sorbet until it has the consistency of very softly whipped cream. Pack the sorbet into a Ziploc storage container, tossing in a few black watermelon seeds if desired. Press a sheet of parchment paper on the top of the surface, and seal with the airtight lid. Freeze until firm for about 4 hours. Pairs well with: Drinks! Sparkling water, or sparkling rose or Prosecco in a watermelon sangria. Or, for a watermelon cocktail: a few scoops of the sorbet in a tall glass with a shot of Grey Goose vodka and a couple drops of rose water.

Review: Refreshing and a perfect summery treat. It’s a little tart and sweet, and you only need a small scoop to cool you off.

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