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Watermelon Sorbet




Source of Recipe


Internet


List of Ingredients




1 cup sugar
1/2 cup water
4 cups fresh pureed watermelon pulp, seeds removed*
2 tablespoons freshly squeezed lemon juice
2 tablespoons Anisette Liqueur

* Puree watermelon in a food processor or blender.



Recipe



In a medium saucepan over medium-high heat, combine sugar and water; bring to a boil. Boil 30 to 45 seconds until syrup is clear and sugar dissolves. Remove from heat and let stand approximately 10 minutes. If making ahead, store in refrigerator

To the pureed watermelon pulp, add sugar syrup, lemon juice, and Anisette Liqueur; stir until thoroughly blended.

NOTE: The Anisette (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same.

Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.

NOTE: Can be prepared 3 days in advance. Cover and keep frozen.

Makes 4 to 6 servings.