3-Ingredient Watermelon Sorbet

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Watermelon Sorbet
Ingredients:
1/2 Cup sugar
3/4 Cup water
Juice of 2 lime
700-800g watermelon
To make sugar syrup, add 1/2 cup sugar, 3/4 cup water in a sauce pan. Squeeze in 2 lemon and give it a quick stir. Cook it over medium heat until the sugar dissolves. Remove from heat, set aside and cool down completely.
Meanwhile, take 700-800 grams of watermelon and cut into small chunks & transfer to a bowl. Don’t worry about removing the seeds as we’ll strain the watermelon puree later.
Put them in a blender jar and blend to a smooth puree. Place a strainer over your freezer container or simply over a tiffin box and pour in the watermelon puree. Now strain with the help of a spatula and remove the seeds.
Pour in the sugar syrup and mix. Taste the puree, add more sugar if required or if it is too sweet add some more lemon juice to balance the sweetness.
Now cover and freeze for least 6-8 hours or over night. Make sure you dip an ice cream scoop in some hot water. Remove the sorbet from the freezer, scoop and serve immediately. If the sorbet is too frozen to scoop, allow to rest on the counter for about 5 minutes. You can save the leftover in the freezer for upto 2 weeks.

[@HolyQuranchannel-786]

Nice ❤

[@Angelpriyadarshiofficial-qk3zi]

❤❤ love this❤❤

[@SugarPlumOven]

Ty!