Watermelon Sorbet/Slushee

Name: Watermelon Sorbet/Slushee
Total time: 3300 s
Yield: 10 servings
Cuisine: British
Ingredients: 4 cups watermelon juice (freshly puréed); 1 cup white sugar; 1/4 cup lemon juice (freshly squeezed); 1 cup water; Ice cream machine

Bianca Mwale @bianca_eatsy

Zomba, Malawi

Set to purge my watermelons into sorbets, slushees and any iced drinks I can think off before it’s no longer summer. I hope you’ll enjoy this little fun project just as much as I did.

Bianca Mwale @bianca_eatsy

Zomba, Malawi

Set to purge my watermelons into sorbets, slushees and any iced drinks I can think off before it’s no longer summer. I hope you’ll enjoy this little fun project just as much as I did.

Saved

Ingredients

55 minutes

10 servings

4 cupswatermelon juice (freshly puréed)
Sugar Syrup:
1 cupwhite sugar
1/4 cuplemon juice (freshly squeezed)
1 cupwater
Equipment:
Ice cream machine

Saved

Steps

55 minutes

1

Purée watermelon chunks to a smooth juice and strain to remove seeds
2

On medium heat in a saucepan, make the syrup by mixing water, lemon juice and sugar until dissolved. Take off heat and let cool down to room temperature
3

Combine the chilled watermelon juice with cool syrup and process in an ice cream machine per manufacturer’s instructions. My churning container requires to be left upright in the freezer for 24hours and left running with sorbet mix for 55minutes tops
4

Serve immediately as a slushee (iced drink) or freeze further in the fridge to serve as a sorbet