Mexican-Inspired Watermelon Sorbet (Nieve de Sandia)
Ingredients
- 7 ½ cups cubed seedless watermelon, divided
- 1 ½ cups white sugar
- 3 limes, juiced, or more to taste
- cup chamoy (Mexican chili fruit condiment), or more to taste (Optional)
- 2 tablespoons chili-lime seasoning (such as Tajín) (Optional)
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Instructions
- Place 2 ½ cups watermelon cubes in a blender; blend until liquefied. Transfer juice to a medium saucepan; stir in sugar and lime juice. Bring to a boil; reduce heat and simmer until sugar has dissolved, about 5 minutes. Set syrup aside to cool, about 20 minutes. Transfer syrup to a jar; cover. Chill in the refrigerator.
- Meanwhile, place remaining 5 cups watermelon cubes on a cookie sheet lined with parchment paper; freeze until solid, about 4 hours.
- Add frozen watermelon cubes, a few at a time, to the bowl of a food processor; pulse until puréed. Add ⅓ to ½ cup syrup, chamoy, and chile-lime seasoning to the food processor; pulse until smooth. Serve immediately or store in an airtight freezer-safe container in the freezer.
Source
Original recipe: View Original