Mexican-Inspired Watermelon Sorbet (Nieve de Sandia) recipe
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Ingredients
- 7 ½ cups seedless watermelon, chopped into chunks, divided 1 ½ cups white sugar 3 limes, juiced, or more to taste 4 tablespoons chamoy (Mexican chili fruit condiment), or more to taste 2 tablespoons chili-lime seasoning (such as Tajin®)
Nutrition Info
- 127.1 caloriescarbohydrate: 32.9 gcholesterol: : -fat: 0.2 gfiber: 1 gprotein: 0.1 gsaturatedFat: : -servingSize: -sodium: 272.4 mgsugar: 30.7 gtransFat: : -unsaturatedFat: : -
Directions Mexican-Inspired Watermelon Sorbet (Nieve de Sandia)
Directions
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Place 2 1/2 cups watermelon into an electric blender and liquefy. Transfer juice to a saucepan and add sugar and lime juice. Bring to a boil, reduce heat and let simmer until all sugar has dissolved, about 5 minutes. Set aside and allow to cool, about 20 minutes. Chill and store simple syrup in a closed glass jar in the refrigerator.
Place remaining watermelon chunks on a cookie sheet lined with parchment paper and freeze until solid, about 4 hours.
Add frozen watermelon pieces, a few at a time, to the bowl of a food processor and puree. Add 1/3 to 1/2 cup of the simple syrup mixture, followed by chamoy and chile-lime seasoning, process until smooth. Serve right away or store in an airtight plastic container in the freezer.