Watermelon-Lime Sorbet captures the essence of the season’s most celebrated qualities. Simple yet sublime, each spoonful of this creamy indulgence speaks to the everyday magic of a relaxed summer day.
Makes 5 cups
- 1 cup granulated sugar
- 1 cup water
- ¼ cup fresh lime juice (approximately 2 medium limes)
- 1 large pasteurized egg white
- 4 cups cubed seedless watermelon
- ½ teaspoon kosher salt
- Garnish: mint sprigs, lime wedges
- In a small saucepan, combine sugar and 1 cup water. Bring to a boil over medium heat, stirring occasionally. Cook, uncovered, until sugar is dissolved and mixture is reduced to ¾ cup, 15 to 20 minutes. Let cool slightly.
- Transfer to a small bowl; refrigerate until cold, 10 to 15 minutes.
- In the container of a blender, combine lime juice, egg white, watermelon, and salt; process until smooth. With blender running, gradually add simple syrup until combined.
- Pour mixture into the cylinder of an ice cream maker; freeze according to manufacturer’s instructions. Serve immediately or freeze in an airtight container, allowing headspace for expansion, for up to 2 weeks. Garnish with mint and lime wedges, if desired.