Watermelon Sorbet

We have a Cold Stone near our house and it calls to me. My favorite treat they make is their Dulce de Leche with French Vanilla, caramel, cinnamon, honey and then I add macadamias sprinkled on top. Oh how good it is.

But another close second is their watermelon sorbet which is truly wondrous. I tried making it myself and had pretty good results. Sorbet is so easy to make you don't even need an ice cream maker to whip up a batch.

Perfect for this picnicking weekend.

Oh, and I saw a note that said you could replace the corn syrup in the recipe with sweetened condensed milk as a slightly different treat.

5 pounds seedless watermelon, cut into small chunks (6 cups)
1/4 cup sugar
grated peel of 1 lime
pinch salt
1/2 cup light corn syrup

Using a blender, puree the watermelon to make four cups of fruit blend. Then, in a large pot, bring 1 cup watermelon puree, the sugar and lime peel to a simmer over medium-low heat, stirring until the sugar dissolves; season with the salt. Pour in the remaining 3 cups watermelon puree, then whisk in the corn syrup. Pour the watermelon mixture into a shallow plastic bowl and freeze until firm, about 4 hours or overnight.

Let the frozen watermelon soften at room temperature for 5 minutes. Using a butter knife, break up the frozen puree into 2-inch pieces. Transfer the pieces to a food processor in batches and pulse until smooth. Store the sorbet in a freezer-safe container for up to 1 week. Let stand for 5 minutes before scooping.

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