[ Watermelon Sorbet ]


Since I started writing for Brit + Co, it’s been hard finding the time to work on my own recipes and projects. While I’m still optimistic that I will one day figure out how to feature more of my own content on here, I’ve decided in the mean time to add on a guest writer to give you guys more of our own tried and tested recipes. My cousin, Divya, has a love for baking and eating that may rival my own, with a special affinity for ice creams. Since I don’t own an ice cream maker and don’t really love ice cream enough to make pints of it for myself (a trait my husband is greatly disappointed by), I’ve decided to enlist in her expertise and will be featuring her recipes on my blog. We’re starting out with mainly ice cream recipes, but that may lead to a wider range of delicious guest posts in the future So, read on for the first scoop!

Summer’s not summer without watermelon. So what better way to celebrate summer than with some refreshing watermelon sorbet?! This one is light and sweet (maybe a little too sweet), and really hits the spot on a sweltering summer day. I would cut the sugar in half to preserve more of the natural watermelon sweetness rather than the added sugary sweetness. But overall, this does the trick!

Ingredients: (printable recipe)

  • 1 cup sugar
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 3 cups chopped watermelon

First squeeze the lemon juice.


Then, make the syrup by combing the sugar, water and lemon juice over medium heat until the sugar is fully dissolved. Remove from heat and chill down to room temperature.


Chop the watermelon into bite-sized pieces.


Then blend the watermelon to liquify.


Add the lemon syrup and blend together.


Put through an ice cream maker for 25 minutes.


My mixture was still very watery but once you put it in the freezer, it’ll develop a more sorbet-like texture.



Happy Scooping!


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