Watermelon sorbet, red or yellow - recipe

Sunset, June, 1993 by Betsy Reynolds Bateson

COCONUT MILK ADDS tropical overtones to these frosty watermelon sorbets. Start with either red or yellow watermelon, then flavor with lemon or lime juice.

Watermelon Sorbet

1 can (15 oz.) coconut milk

1/2 cup sugar

1 piece (5 to 6 lb.) red or yellow watermelon

1/4 cup lemon juice (for red melon) or lime juice (for yellow melon)

In a 1- to 2-quart pan on medium-high heat, stir coconut milk and sugar until sugar dissolves; cover and chill.

Cut flesh from melon; discard seeds. Puree flesh in a blender or food processor; pour through a fine strainer into a bowl. You need 6 cups. Combine puree, coconut mixture, and lemon or lime juice. Pour into 1 or 2 (for faster freezing) metal pans, 9 by 13 inches. Cover airtight; freeze until solid, 6 to 8 hours, or up to 2 weeks.

Let stand at room temperature to soften slightly, 20 to 30 minutes. With a heavy spoon, break into chunks. Beat with an electric mixer or in a food processor until a smooth slush. Return to 1 pan, cover, and freeze until firm, about 2 hours; or store up to 1 week. Scoop into bowls (if sorbet is hard, hold at room temperature 15 to 20 minutes). Makes 2 quarts.

Per cup: 201 cal. (54 percent from fat); 2 g protein; 12 g fat (10 g sat.); 25 g carbo.; 12 mg sodium; 0 mg chol.