No-Churn Watermelon Sorbet
Inspired by techniques from NYT Cooking.
No machine needed: frozen watermelon chunks whizzed with a little yoghurt, sugar and lemon make an instant soft pink sorbet.
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Method
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Equipment
- food processor
- baking tray lined with baking paper
- shallow glass or ceramic dish
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 99 kcal |
| Protein | 1.9 g |
| Carbohydrate | 22.9 g |
| of which sugars | 20 g |
| of which free sugars | 6.7 g |
| Fat | 1 g |
| of which saturates | 0.5 g |
| Fibre | 0.8 g |
| Salt | 0.03 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Sorbet
- 1.2 kg watermelon flesh, seeds removed, cut in 3 cm chunks (from a small 2000 g melon)
- 120 g plain whole-milk yoghurt
- 40 g caster sugar
- 1 tbsp lemon juice
- 1
Freeze the melon. Spread the chunks in one layer on the lined tray, so they do not stick together, and freeze for at least 4 h, until hard.
- 2
Process. Tip the frozen chunks into the food processor with the yoghurt, sugar and lemon juice and pulse, then run, scraping down the sides, just until smooth. Stop before it turns slushy.
- 3
Set. Spread it in the dish and freeze for about 1 h, until it holds a scoop. Eat the same day.
Storage
Best eaten the day it is made; it freezes very hard. If frozen overnight, soften for 20 min and process again briefly.
