Kelly the Culinarian: Stand mixer Sunday: Watermelon sorbet

Sunday, June 22, 2008

Stand mixer Sunday: Watermelon sorbet

Finally, the days are long and the sun is refreshingly strong. As a result, I wasn't feeling quite like baking today. Instead, I went for a cooler treat.

I do not have the ice cream attachment for my Kitchenaid, but I made do. The trick is to use the stand mixer whisk to stir the semi-frozen mixer every couple of hours to create a smooth, consistent final product.

Here's all you need:

1/3 cup sugar

1/3 cup light corn syrup (in the baking aisle)

1/4 cup water

2 cups seedless watermelon

5 strawberries

1 Tablespoon lemon juice

Heat the sugar, syrup and water in a saucepan over low heat until all is dissolved. It will take less than two minutes. Remove from the heat and chill.

Remove the watermelon from the rind and place in a blend with the cleaned strawberries and lemon juice. Pulse until a smooth consistency is achieved, then press through a sieve to remove all seeds. Refrigerate.

When both components are cold, place in a frozen work bowl and use a chilled whisk to incorporate all the elements. Cover the bowl with foil and place it, along with the whisk, in the freezer. Every hour or so, whisk again to incorporate all the frozen pieces. It takes about four hours before a consistently frozen product is created.

Place in a plastic container and use within a week. It's almost like a slushie, except healthful.


glamah16 said...

I have been playing with frozen watermelon laetly. So refreshing. What woud we do with out the Kitchen Aodes!

The Cooking Ninja said...

This is perfect for the sunny weather :) I love watermelon - so refreshing.