Without an ice cream maker, you can make this watermelon sorbet with or without the spice infusion! It is so creamy and tasty that it makes you think of the common fruit in a cup that is served as street food and at soccer stadiums.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 4 hrs 20 mins |
| Total Time: | 4 hrs 40 mins |
| Servings: | 10 |
| Yield: | 10 servings |
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 (Optional)
- 2 tablespoons chili-lime seasoning (such as Tajin®) (Optional)
Instructions
- 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.
- If needed, let the frozen watermelon sit for a few minutes before processing.