The other day my daughter cut up a watermelon that she bought at the grocery store. I (rather absent mindedly) popped a piece into my mouth. I was completely blown away by how PERFECT it was. I instantly started thinking about how I could capitalize on such a perfectly picked watermelon. My first thought was ICE CREAM. But, I didn’t want to lose the fresh flavor of the watermelon, with heavy cream. SORBET was the obvious solution.
Sorbet is a simple combination of fruit (puree) and sugar water. Since my daughter is really trying to avoid dairy, I knew she would be able to enjoy this dessert! I would normally use coconut milk, but I only had cream of coconut on hand. Cream of coconut is very rich, ideal for desserts. Keep in mind that cream of coconut is NOT coconut cream. It’s coconut cream plus sugar. I simply dilute the cream of coconut with water (3 to 1 ratio). Understanding the difference is key, if you want to substitute this recipe with coconut milk to create a lighter sorbet. I personally love the decadance of cream of coconut. However, this recipe is a great “basic” sorbet recipe that can be easily adapted to ANY fruit puree.
I hope you enjoy this as much as I do!
- 4 cups (600 grams) seedless watermelon, diced
- 1 can (13.5 ounces) FULL FAT coconut milk, shaken well
- 3.3 ounces cream of coconut (Coco Lopez) + 10.2 ounces water
- Juice from 1 lemon
- *1/4 cup pure maple syrup (optional)
- In blender, combine watermelon, coconut milk (or cream of coconut mixed with water), lemon juice, and pure maple syrup (if using for additional sweetness). Blend until smooth.
- Pour watermelon coconut puree into a baking dish, cover with plastic wrap and freeze until solid (about 4 hours).
- Remove from baking dish and with a sharp knife, cut frozen puree into ice cube sized pieces. Place fruit cubes in a food processor and process until the texture is silky smooth. Transfer to container for freezing until firm (about 4 hours)..