elineli0707/26/11




We make this sorbet on Pesach being that Kosher for Pesach sorbet tends to be expensive. Either way, homemade is always better!






  • SERVING/YIELD
    20


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Shehakol


  • RECIPE
    #17858





















  • elineli07











INGREDIENTS













  • 8 cup Cubed Seedless Watermelon










  • 1 orange, juiced & zested










  • 1 lemon, juiced & zested










  • 1.5 cup sugar










  • 1 cup water










  • 3 cup sprigs fresh mint










  1. Puree the watermelon in a food processor, & add the citrus juices (DON'T strain the watermelon). Make simple syrup by combining the water and sugar in a saucepan, with the lemon/orange zest & sprigs of mint.



  2. When syrup is cooled, discard the mint leaves, & freeze it in an airtight container. Freeze the watermelon puree in a separate container as well for a few hours (until its lightly frozen, not a hard block) & then add the watermelon puree back into the food processor.



  3. Add the semi-frozen simple syrup to the food processor and blend to combine. After a couple more hours (4-5), put it BACK into the food processor and process it for a good 5 minutes until it resembles a creamy sorbet-like consistency. It is WELL WORTH THE EFFORT!















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