A Treat from the Dizzy Baker
This watermelon sorbet is so refreshing and sweet it makes the perfect summer treat. You can swap out watermelon for any safe fruit you like, such as honeydew, peaches, or cherries.
Let your imagination run wild and have some fun deciding which flavor you like best. Here’s a tip: when freezing the watermelon—or other fruit—before pureeing, be sure the chunks don’t touch one another. This helps them not stick together in big chunks, which makes for easier blending.
This sorbet is best when eaten immediately. If you refreeze it, chill the container before adding the leftover sorbet to help cut down on ice crystals. And plan to leave it out at room temperature for a few minutes before serving. —JB
- 3.5–4 cups fresh watermelon chunks (about half of a
2 teaspoons tart cherry
or apple juice
- 1–4 tablespoons warm water, if needed
- 1 tablespoon honey (optional)
- Arrange the watermelon chunks on a wax-paper-lined tray or freezersafe container, being sure the pieces don’t touch each other. Freeze overnight.
- When ready to serve, place the frozen watermelon pieces in a food processor or high-speed blender, add the cherry or apple juice, and allow to sit 5 minutes.
- Blend everything together until smooth (a tamper will help if you’re using a blender). If the sorbet seems too thick, add warm water 1 tablespoon at a time until you achievethe consistency you’re looking for.
- For a sweeter flavor, blend in a tablespoon of honey.
- Serve immediately.