On Sunday we had my family over for some birthdays. We had a taco party, and it was delicious! Since it’s getting warm out, I wanted something fruity for dessert! My Sister in Law brought stuff for mini Strawberry Shortcakes and I decided to make some sort of ice cream. While browsing the internet (mostly pinterest) for ideas, I started gearing towards doing a sorbet, instead. Less dairy, more fruit! Perfect! I decided on watermelon as the main flavor, then decided to throw in some kiwi. I ended up not finding a whole lot of options, but the few I found were pieced together and developed into this! It is delicious and refreshing and amazing even when not completely frozen and is served more as a slushy.
Let me know what you think!
(These are not the watermelons that I used in my recipe, but they are growing in my garden!)
- 1 Cup Sugar
- 1/2 Cup Water
- 1/4 Cup Lemon Juice
- 1/2 Large Watermelon, Cut into Chunks
- 2 Kiwis, Peeled and Quartered
- Cook the sugar, water, and lemon juice together on low-medium heat until the sugar has completely dissolved.
- Once sugar has dissolved, place in blender or food processor with Watermelon Chunks and Kiwi.
- Puree mixture, then strain out seeds and place into an airtight container and chill for several hours or overnight.
- Freeze in an ice cream maker according to instructions or place in freezer and shake/mix every 20-30 minutes until frozen.
I used an ice cream maker to get a jump start on the freezing, but was unable to get it completely done before the maker completely thawed. After using the maker I placed the sorbet in freezer and shook the container periodically to continue mixing.