We are well into August, the hottest and stickiest month in New Orleans. My friends and I voted the other day to completely skip the month of August, but we all know that is not possible. So we survive by staying in the air conditioning, having pool parties, and eating lots of cool refreshing watermelon.
It would not be August in my home without a watermelon-inspired sorbet. Thinking about the refreshing watermelon-inspired salads I have eaten in the past, I decided to combine watermelon and tomato in a scoop or sorbet. The watermelon flavor is the most pronounced but the tomato and lime add a balanced acidity to the sorbet.
By the way, my three year blog-iversary just happened. Thanks everyone for your continued support. Happy scoops! Enjoy!
Watermelon Tomato Lime Sorbet
Makes 1 quart
If you would like to add even more flavor to this scoop, steep 1/4 cup mint leaves in the sugar syrup for 10 minutes after removing syrup from heat.
3 1/2 cups cubed watermelon
2 medium tomatoes (about 1 1/2 cups), quartered
1/4 cup lime juice
1/4 cup water
1/2 cup sugar
1/4 cup light corn syrup
Place watermelon in a blender and puree until smooth. Measure 2 1/4 cups of puree and pour into a medium bowl. Save remaining puree for another use. Place blender back on base and puree tomatoes. Pour tomato puree through a sieve (removing skin and seeds) into a measuring cup, and then pour 1 cup tomato puree into bowl with watermelon puree. Set aside.
Combine lime juice, water, sugar, and corn syrup in a small saucepan and place over medium heat. Bring mixture to a boil and cook until the sugar dissolves (about 2 minutes). Remove from heat. Pour sugar syrup into bowl with watermelon & tomato puree and stir to combine.
Cover bowl and refrigerate base until fully chilled (at least 2 hours, preferably overnight). For a quicker chill, pour sorbet base into a gallon ziploc bag and seal tightly; place the bag in an ice water bath and let stand until base is chilled, approximately 30 minutes. Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Place parchment over sorbet (to prevent ice crystals) and freeze until firm, at least 4 hours.
kao says
hi Lindsay, i'm Kao who follow your blog regularly but this is the first time i leave a comment on your blog, because my english isn't very good, so that i'm rather lazy to type a comment in english, but now i really need your advice: after a long time making homemade ice cream by a lot of method, my papa decides to buy me an ice cream maker, wohooooo!! ^^
i see this one on amazon
http://www.amazon.com/Hamilton-Beach-68330R-Automatic-Ice-Cream/dp/B0009A0N4E/ref=cm_cr_pr_product_top
I love this ice cream maker because it don't need to freeze the bowl before working, i just add ice + rock salt and it does all the work, so i can make a lot of ice cream without waiting 8 hours to freeze the bowl, very nice ! But can i believe the reality as well as they advertise, can it make smooth and creamy ice cream,? etc…. Can you give me an advice on this ice cream maker and share your experiences about how-to-buy-an-ice-cream-maker? ^^
Lindsay says
Kao – Thanks so much for writing to me. I think the ice cream maker you discussed will do the job. Given you will be using ice, which melts, I’m concerned that the ice cream maker will not stay cold enough to fully churn the ice cream, but most of the reviews suggest that the machine does a good job.
I prefer to use ice cream makers with a chilled canister, but canister machines and ice/salt machines pretty much work in a similar way. I keep two canisters in the freezer so one is always cold. Check out the equipment section of my blog for more info on canister ice cream makers.
Hope this was helpful!