Watermelon Sorbet — no ice cream maker necessary!

Dairy Free, dessert, Summer, Vegan

Although it is sad to say (and hard to imagine considering the soupy humidity we are experiencing here in Boston), summer will not be here forever. And though I always look forward to the gorgeous falls we have here in New England, there are a number of summer recipes that simply must get made before that crisp air arrives. Watermelon sorbet, for example, just won’t have that same luscious ring once the temperatures dip below 80 degrees. This seriously sweet and refreshing sorbet (made even better with the addition of lime zest and topped with chocolate-covered roasted pumpkin seeds) is made without an ice cream maker, so don’t waste another minute! C’mon you want this

Watermelon Sorbet, from The Vegan Scoop, by Wheeler Del Torro

Although you may be tempted to cut down on the amount of sugar or agave used here, don’t do it unless you are prepared for the possibility of failure. Sugar amounts in sorbet are determined by a scientific process and are specifically calibrated to help them freeze just right. If you want to play around, go head, just be aware that you may have not end up with a perfect finished product.

6-8 cups ( 900-1200 g) diced seedless watermelon

1/4 cup sugar

zest of one lime (Del Torro calls for ‘mincing’ but I would definitely recommend grating it as finely as possible with a microplane zester)

pinch of salt

1/2 cup (170 g)  agave nectar

In a food processor, puree watermelon into 4 cups (940 ml) liquid. In a large saucepan over medium heat, bring 1 cup watermelon puree and lime zest to a simmer, stirring until sugar dissolves. Season with salt. Pour in remaining 3 cups of watermelon puree, then add agave nectar, whisking until evenly blended.

Pour watermelon mixture into a metal cake pan and freeze overnight.

frozen watermelon mixture

The next day, let frozen watermelon thaw at room temp for 5 minutes. Using a knife, carefully break up the puree into 2 inch pieces. Transfer to a food processor in batches and pulse until smooth.

Store in a freezer-safe container for up to one week. Serve with Salted Chocolate Pumpkin Seeds, if desired (recipe follows).

Salted Chocolate Pumpkin Seeds

This is the full recipe which I cut this recipe in half, and found more than adequate. If you are a big ‘toppings’ person go ahead and make the full amount.

2 cups (455 g) hulled pepitas (pumpkin seeds)

1 Tbs (15 ml) vegetable oil

1 tsp (6 g) salt

16 ounces (450 g) vegan chocolate

1 Tbs (15 ml) soymilk, optional

Preheat oven to 350 F (180 C)

Mix pumpkin seeds, oil and salt in a bowl. Spread in a single layer on a cookie sheet. Bake for 10-15 minutes (be careful, they burn quickly), checking and stirring every 5 minutes, until golden brown. Let cool, then place in a large bowl and set aside.

Cover another cookie sheet with waxed paper.

Place chocolate and soymilk over a double boiler on LOW heat and stir frequently until melted. Pour half of the chocolate over the seeds and mix until coated. Add more chocolate as necessary to completely coat seeds. Turn the seeds onto the cookie sheet, spreading into a single layer. Refrigerate until chocolate hardens and can be broken apart.

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