Let’s face it, it’s hot!  And these hot days of summer are the perfect time to enjoy a nice big bowl of ice cream or sorbet.  Sorbet is a wonderful treat since it is simple to make, doesn’t require a bunch of ingredients and is actually low in fat.  What a perfect combination!  This month we thought it would be fun to make a wonderful watermelon sorbet – after all what could exemplify summer more than frozen pureed watermelon!

To get started you will need a couple of things:

• a food processor or blender
• an ice cream maker

• ½ cup water
• 1 cup superfine sugar
• 6 cups cubed watermelon, seeds and rind discarded
• 2 Tablespoons lemon juice

Step 1:  Make the simple syrup.  Simple syrup is just a combination of water and sugar.  Traditionally this is used a lot in making various cocktails due to the neutral flavor, however, in this case it also works well in the sorbet.  Some sorbets will call for corn syrup in place of the simple syrup.  To make simple syrup, place the super-fine sugar in a small saucepan and add the water.  Bring to a boil, stirring frequently, until the liquid turns clear.  Remove from the heat and cool. (You can make larger quantities of simple syrup and store it in the refrigerator for weeks.  If you choose to do this the ratio is 1 part water to 2 parts sugar.)
Step 2:  Cut the watermelon off the rind and remove the seeds (if using seeded watermelon).  Cut the watermelon into 1 inch dice and place into a blender or food processor.  Puree the watermelon.
Step 3:  Pour the pureed watermelon into a large bowl and stir in ¾ cup simple syrup and lemon juice.
Step 4:  Pour the mixture into an ice cream maker and freeze according to the directions for your machine.
Step 5:  Spoon the sorbet into dessert dishes or gluten-free ice cream cones and enjoy!

Other great sorbets:

Strawberry Sorbet

Ingredients:

• 2 pints fresh strawberries
• ¾ cup to 1 cup simple syrup (adjust according to taste)
• 2 Tablespoons fresh lemon juice

Directions:

Puree strawberries, add simple syrup and lemon juice and freeze in an ice cream maker according to manufacturers directions.

Raspberry Sorbet:

• 6 cups raspberries
• 1 cup simple syrup
• 2 Tablespoons lemon juice

Directions:

Puree raspberries, add simple syrup and lemon juice and freeze in an ice cream maker according to manufacturers directions.

Orange Sorbet:

• 2 cups fresh squeezed orange juice
• 1 cup simple syrup
• 2 Tablespoons lemon juice

Directions:

Combine all 3 ingredients and pour into an ice cream maker and freeze according to manufacturers directions.

Kiwi Sorbet

• 8-9 kiwi’s, peeled and diced
• ¾ cup simple syrup
• 1 Tablespoon lemon juice

Directions:

Puree kiwi, add simple syrup and lemon juice and freeze in an ice cream maker according to manufacturers directions.

As you can see the process is about the same each time.  I encourage you to experiment with different types of fruit – these sorbets are very low in calories, usually around 80 calories and contain no fat and no cholesterol.

Enjoy!

-Glutenfreeda