I waited all summer for watermelons to go on sale so that I could make a sorbet. I’ll be completely honest. Before I made one, I had never had a sorbet in my life, so the first attempt came out like Italian Ice. Attempt two had all of the creaminess of ice cream with none of the fat content.
Sorbet is a frozen dessert. It is similar to ice cream in its composition, except that it has no dairy or fat content. Because of its lack of fat and protein content, it is unable to hold air, so it is denser than ice cream and frozen yogurt.
In order to cut back on the sugar for this recipe, I needed to compensate for the freezing point depression loss by adding alcohol and a bit of salt. Salt and alcohol are actually much better at dropping the freezing point depression than sugar because they are smaller molecules and because salt separates into two ions in water. Including these two ingredients improves the texture of a reduced sugar sorbet.
This recipe has little added sugar and little fat content (trace amounts in watermelon), so it is the perfect healthy replacement for ice cream and frozen yogurt.
4 cups of watermelon puree
1 tablespoons freshly squeezed lemon juice
¼ cup of wine
½ cup of sugar
Pinch of salt
Place the melon in the bowl of a food processor and process until smooth. Add the lemon juice, wine, and sugar and process for another 30 seconds. Place the mixture into the refrigerator until the mixture reaches 40 degrees F; depending on the temperature of your ingredients and refrigerator, this could take 30 minutes to 1 hour.
Pour the chilled mixture into the bowl of an ice cream maker and process according to manufacturer’s directions. Transfer the sorbet to an airtight container and place in the freezer for 3 to 4 hours before serving.