Watermelon Sorbet or Granita

This works only if your watermelon is juicy and sweet. If you make the granita version, you can use less sugar and omit the corn syrup because the ice crystals won’t matter.

Ingredients

• 900 grams (2 pounds) watermelon, seedless if possible, or seeded if seedless is not available, cut into 1-inch chunks
• 75 grams (about 1/3 cup) sugar
• 33 grams (about 1 tablespoon plus 2 teaspoons) corn syrup (for sorbet version only)
• 2 tablespoons fresh lime juice
• Pinch of sea salt

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    165 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 0 grams dietary fiber; 39 grams sugars; 1 gram protein; 80 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Place all of the ingredients in a blender, and blend until smooth. Chill in the refrigerator for 2 hours or overnight.
2. If you are making granita, place a 9-by-11-inch baking dish in the freezer. Omit the corn syrup and reduce the sugar if desired.
3. Place a container in the freezer. Using an immersion blender, blend the watermelon mixture for 30 seconds. If making sorbet, freeze in an ice cream maker following the manufacturer’s directions. If making granita, scrape into the chilled baking dish and place back in the freezer. Set the timer for 30 minutes. Using a fork, scrape the ice crystals from the outside of the baking dish toward the center. Return to the freezer and set the timer for another 30 minutes. Continue to scrape the mixture with a fork every 30 minutes until you have a uniform frozen mixture. It should not be frozen solid. If you forget to scrape and the mixture does freeze like an ice cube, cut into chunks and use a food processor fitted with the steel blade to break it up. Transfer to a container and freeze. Allow to soften for 15 minutes in the refrigerator before serving.

• Advance preparation: This will keep for a couple of weeks in the freezer.