Watermelon sorbet. Additional ingredients for watermelon sorbet

Watermelon is very popular due to its taste and availability. It is used most often as a dessert and mostly in its pure form. And this is not entirely fair, watermelon can and should be considered as a product for preparing various dishes, it has all the data for this. For example, only watermelon sorbet can be prepared in a variety of ways.

Pictured is a plate with watermelon sorbet and lemon wedges

How to make your own sorbet?

Sorbet is a kind of ice cream, it is prepared without the addition of dairy products based on fruits or berries, using sugar syrup. Most often, one large fruit is bought, which is impossible even for the whole family to eat in one sitting. From the unclaimed part of the watermelon, you can cook different dishes, for example, sorbet. It does not take much time, it is much easier to store such a dessert than a fresh watermelon, it can stand in the refrigerator without losing its taste for several days or even several weeks. But do not resort to re-freezing, this can affect both the appearance and, as a result, the quality of the product.

You can also prepare sorbet in an ice cream maker, but, in the absence of new kitchen appliances, the freezer of an ordinary refrigerator is also suitable. There is no particular difficulty in the recipes, you need to carefully follow the instructions and make a little effort - and everything will work out.

Home cooking has significant benefits. The recipe and, in particular, the amount of products used can always be adjusted at your discretion and taste. Sweet tooth can take more sugar, but if the dessert becomes too sugary, add water or lemon juice. You can adjust the taste of sorbet at almost any stage of cooking, until freezing. Even the smallest or inexperienced cook can handle the recipe, so if kids want to get into cooking, sorbet is the perfect place to start their learning. Especially since watermelon sorbet is fun and easy to make.

Watermelon sorbet base

There are many recipes for sorbet, they differ in the number and set of products, various subtleties of preparation, but there are several basic ways to prepare this ice-cold delicacy. The basis for sorbet is prepared in the same way.

Quantity of required products:

• Watermelon - 600-770 g of pulp
• Sugar - about 100 g
• One big lemon
• Drinking water - 1 glass.

The number of components is given indicative, but you should not deviate too much from the recommended proportions, otherwise you may end up with a completely different dish.

Preparing the base for sorbet:

1. We collect all the ingredients, wash the watermelon thoroughly, it is advisable to use an additional detergent.
2. Cut the watermelon into slices or small pieces, separate the pulp with a knife or a tablespoon. The last method is more suitable for little cooks, it is safe and creates an imitation of the game.
3. We extract all the bones from the watermelon pulp, carefully check the work and send the slices to a blender or mixer. You should get a smooth puree.
4. We squeeze out all the juice from the lemon, this can be done manually or using a juicer, add the juice to the watermelon mass, mix again.
5. If the bones still come across, we take them out with a spoon or sift the mashed potatoes through a sieve.
6. We prepare sugar syrup: pour a glass of water into a shallow saucepan, pour sugar, put the dishes on the stove over medium heat and heat, stirring, until the sugar is completely dissolved. Here you need to make sure that the sugar does not burn. For safety reasons, it is better not to allow children to this stage.
7. Cool the syrup, mix thoroughly with the watermelon mass using a blender or mixer.

Pictured is a blender for mixing the ingredients of watermelon sorbet

Half of the work is done, the base for the dessert is ready, then you need to choose one of the freezing methods.

How to make sorbet at home

1. The first option is classic. Carefully transfer the watermelon mass to a special container, close it and put it in the freezer for several hours. To make the sorbet more homogeneous, every half an hour we take out the container and mix the puree. We lay out the finished dessert in bowls.
2. The second option will allow you to make ice cream on a stick, to the delight of the children's audience. Watermelon puree should be poured into small silicone molds and put in the refrigerator so that it is completely frozen. You can stick ice cream sticks in the center of each serving when they are slightly frozen. Molds can be easily removed from the finished sorbet. If there are no sticks, ice cream is simply laid out in vases or wine glasses.
3. Ice for decoration and drinks. In the store you need to buy special small curly molds. It is enough to freeze the watermelon mass in them for a couple of hours until ready. Such ice cubes can decorate any drinks: fruit drink, juice, cocktail. In the heat, they can be added simply to a glass of water, it is perfectly refreshing.
4. You can change the order of preparation of the sorbet. We cut the watermelon pulp into small pieces, put them in the freezer for an hour, then mix them in a blender with lemon juice and a small amount of sugar syrup. It is better not to store such a sorbet for a long time and serve immediately after preparation.
5. If appropriate kitchen appliances are used, then the watermelon sorbet base is placed directly in the ice cream maker for a while according to the instructions.

To make the taste of the dessert more refined and refined, you can experiment with recipes, try different ingredients, unusual combinations, decorations.

As a decoration, you can use a watermelon basket. This video shows how you can do it:

Additional sorbet ingredients and decorations

Watermelon has a fresh and pleasant taste, it is fragrant and goes well with various fruits and berries and other products.

By itself, this fruit is quite sweet, sorbet can be prepared without adding sugar at all, since sugar increases the calorie content of the dish. But if you still need to sweeten the dessert (for children, a delicacy from one watermelon may seem insipid), instead of regular sugar, you can use cane sugar, it is more useful and its taste is more refined.

If the sorbet is planned to be served at a table where there will not be too small guests, then recipes using white wine will do. It is better to take semi-dry, not too sweet, add enough half a glass for 500 g of watermelon.

Instead of lemon, lime is often used, which has a fresh taste and exotic aroma. Since lime fruits are smaller than lemon, they need to be taken more, 3-4 pieces.

Mint will well emphasize the taste of dessert, and its leaves can serve as a decoration.

You can also decorate the sorbet with slices of fresh watermelon, berries or fruits, such as carom slices, coconut flakes, chocolate chips. Dessert can be served in unusual glasses or wine glasses, with figured or double tubes, bright umbrellas. The design of any dish is a real art.

On a hot summer day, you often want to eat ice cream - light and cool. Sweets sold on store shelves rarely please with their naturalness and freshness. The winning solution in this case would be watermelon sorbet - a dessert reminiscent of ice cream or popsicles familiar to everyone since childhood.

The delicacy itself arose more than one century ago and initially, having a liquid consistency, was considered a drink. Much later, in France, it acquired the status of ice cream.

Sorbet is served during a meal between other courses or at the end as a dessert. This treat cools and improves the functioning of the stomach. In this sense, watermelon sorbet is useful, which has a positive effect on digestion. In addition, often bought watermelon remains half-eaten, and a delicious dessert from it is a win-win solution to the problem.

It is not difficult to make sorbet at home, since hundreds of recipes have developed over the centuries of its existence. The advantage of the dish is that everyone can choose an option based on their tastes and characteristics. For example, people on a diet will be happy to try sugar-free watermelon sorbet.

Such a dessert in terms of taste is in no way inferior to sweet ice cream, while remaining harmless to the figure.

Watermelon sorbet without sugar

Ingredients:

• One lemon (you can lime);
• 0.5 kg of ripe watermelon (mass is considered without peel);
• 0.5 glass of white wine.

Cooking method:

1. With a knife, the required amount of watermelon is carefully cleaned from the peel and seeds. It is important that the berry is really sweet, otherwise the sorbet will lose its taste.
2. The resulting pulp is divided into small pieces so that later they can easily fit into the blender container.
3. Using a juicer or by hand, squeeze the juice from a lemon. If you use lime, the dessert will turn out to be more exotic. When choosing between fruits, it is worth considering their size. Lime is much smaller, and therefore it is better to take a couple of pieces.
4. The juice is mixed with wine, then both ingredients are poured into a bowl with watermelon pulp.
5. All ingredients are ground in a blender. The resulting mass must be put in the freezer for half an hour, and then beat again. Repeat this operation until the mixture is homogeneous.
6. Ready sorbet is placed in a special ice cream maker or poured into a bowl and left in the freezer for four hours.

Watermelon sorbet with sugar syrup

Ingredients:

Cooking method:

1. Watermelon is processed, as in the first case, and mashed.
2. Syrup is brewing. To do this, sugar and water are mixed in a metal container that can be placed on the burner. The sweet liquid is stirred with a wooden spoon so that the composition does not burn and spoil the dishes.
3. The finished syrup must cool, after which liquor with juice is added to it.
4. The ingredients are combined together and whipped in a blender so that there are no lumps in the mixture. The consistency of the mass should be liquid and airy in appearance.
5. The mixture remains in the freezer for an hour, after which it must be mixed with a whisk. This paragraph is repeated three times.
6. After the last mixing, the dessert is cooled in the freezer for three hours.

How to diversify the watermelon sorbet recipe

Any dish is prepared either strictly following the found recipe, or showing imagination. The main advantage of sorbet is variability. By experimenting with the ingredients, you can get your own dessert that meets individual tastes:

When creating an original dessert, it will not be superfluous to approach the design of sorbet with seriousness. For example, the idea of ​​creating a dessert basket from watermelon peel is interesting. The Internet has a lot of video tutorials on this topic.

As a decoration of the dish, small berries, mint leaves, coconut shavings and even slices of chocolate are used. Often housewives buy special umbrellas for cocktails and serve the dish with them.

Watermelon sorbet is easy to make: it is not difficult to make it at home, because it does not require much effort, time and money.

It will pleasantly surprise both adults and children with its mild taste, ease of assimilation, as well as the opportunity to show imagination both in cooking and serving dishes on the table.

Hello dear readers. Today I want to discuss another type of sorbet - watermelon sorbet.

Watermelon is a big berry, and probably the sweetest one, loved by children and adults. And this berry, which we buy in a store or on the market, is often eaten by the family within 2-3 days (this is how much watermelon is stored in the refrigerator).

I suggest watching the video:

If the watermelon is not eaten, it will turn sour. I suggest you make a dessert from a part of the purchased watermelon, which will not only be stored in the refrigerator for a long time, but will also please you with its taste and cooling effect.

How to make watermelon sorbet

Watermelon sorbet is a cold berry dessert made from sugar syrup and watermelon pulp.

So, how to make watermelon sorbet at home? Watermelon sorbet as a dessert is not difficult to prepare and you will need the following products for it:

Watermelon (700-800 grams);

Sugar (100 grams);

Lemon juice (50 milliliters);

And water (100 milliliters).

Remove the pits from the watermelon and mash it. Next, add lemon juice to the puree. Then add sugar to the water and bring to a boil.

After boiling, you will get sugar syrup, which we let cool. The syrup has cooled down and can be mixed with watermelon puree.

The resulting mixture is sent to a blender and beat. After whipping, pour the mixture into molds and send it to the freezer until completely frozen or freeze the dessert in an ice cream maker.

The resulting dessert may seem rather sweet to some, as watermelon itself is a sweet berry, or maybe you want to avoid sugar and make sugar-free sorbet. In this case, you can use honey or maple syrup.

Carefully

I also want to appeal to the mothers of little fidgets who love sweets so much.

Remember that if you abuse such a dessert, then children may have a sore throat.

But how to decorate watermelon sorbet when serving, there are many solutions here.

For example, mint leaves, fruit pieces, grated chocolate or confetti.

I hope that you liked the recipe and you will leave a review about the recipe on the site.

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Oh, I forgot to tell you about delicious recipes:

What is the best dessert in the heat?! Naturally - ice cream! But if it is also sorbet, or as it is called popsicles, then it is doubly more pleasant and healthier.
Recipe content:

Sorbet is an ice delicacy in the form of a frozen mass, which is prepared without dairy products from the pulp of fruits or berries, sugar syrup and, if desired, light alcoholic beverages. Unlike creamy ice cream, you can prepare sorbet in an elementary way, spending only 15 minutes in the kitchen, and the rest of the time is up to the freezer. Surely it happened to many - they bought a watermelon, but they didn’t eat it in one sitting. The rest begins to sour and disappear. In such cases, prepare the sorbet and store it in the freezer.

Bright pink, shiny, watermelon sorbet has a wonderfully fresh taste and a unique grainy texture. Its main difference from ice cream is the absence of eggs, cream and milk, and, accordingly, extra calories. Thanks to these qualities, it is valued among supporters of a healthy diet.

Benefits of watermelon sorbet

Watermelon and its juice contain a lot of proteins and fats, at the same time a lot of dietary fiber and sugars (carbohydrates). Also present are organic acids, pectins and pure natural water. There are also vitamins C, PP, E, group B, carotene and minerals (potassium, calcium, sodium, magnesium, phosphorus and iron).

For those suffering from atherosclerosis, arthritis, diabetes, gout, there is no better dietary food than watermelon and its juice. The pulp and juice of the fruit are useful for all people of all ages. They alleviate the condition with intestinal atony, hypertension, cardiovascular diseases, kidney disease, prostatitis, cystitis, anemia and beriberi. Watermelon also removes toxins from the body, improves metabolism, normalizes digestion, strengthens the immune system, quenches thirst and is an excellent diuretic. It also restores skin elasticity, moisturizes it, whitens and removes pigmentation, improving complexion.

• Calorie content per 100 g - 28 kcal.
• Servings - 500 g
• Preparation time - 15 minutes to cook, 6 hours to set

Ingredients:

• Watermelon - 1/4 part
• Lemon - 1 pc.
• Red wine - 100 ml
• Sugar - to taste
• Water - 50 ml

Making watermelon sorbet

1. Wash the watermelon, dry it and cut off the necessary part, from which cut the peel, remove all the seeds, and cut the flesh into medium pieces.

2. Chop the watermelon pulp. To do this, you can use a food processor with a “cutting knife” attachment, a blender, or simply twist the pulp in a meat grinder.

3. You should get a liquid watermelon mass.

4. Wash the lemon, cut it in half and squeeze the juice from one half of it. Then pour the lemon juice into the watermelon mass.

5. Pour red wine into the watermelon mass. It is advisable not to use fortified wine of sweet varieties, and if you are preparing sorbet for children, then do not use alcohol at all.

6. Prepare the syrup. Pour drinking water into a mug and put sugar into it to taste.

7. Boil water so that the sugar is completely dissolved.

8. Pour the syrup into the watermelon mass, mix well, then pour into a plastic container and send to the freezer. After 2 hours, take out the sorbet, mix it with a spoon and send it back to freeze. Let the sorbet stand in the freezer for another 3 hours, while stirring it every hour so that it turns out to be loose, and not frozen in one solid plate. After that, the sorbet can be laid out in bowls and served at the table.

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