Name: Mexican-Inspired Watermelon Sorbet (Nieve de Sandia) recipe
Ingredients: 7 ½ cups seedless watermelon, chopped into chunks, divided;1 ½ cups white sugar;3 limes, juiced, or more to taste;4 tablespoons chamoy (Mexican chili fruit condiment), or more to taste;2 tablespoons chili-lime seasoning (such as Tajin®)

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Ingredients

7 ½ cups seedless watermelon, chopped into chunks, divided 1 ½ cups white sugar 3 limes, juiced, or more to taste 4 tablespoons chamoy (Mexican chili fruit condiment), or more to taste 2 tablespoons chili-lime seasoning (such as Tajin®)

Nutrition Info

127.1 calories carbohydrate: 32.9 g cholesterol: : - fat: 0.2 g fiber: 1 g protein: 0.1 g saturatedFat: : - servingSize: - sodium: 272.4 mg sugar: 30.7 g transFat: : - unsaturatedFat: : -

Directions

Place 2 1/2 cups watermelon into an electric blender and liquefy. Transfer juice to a saucepan and add sugar and lime juice. Bring to a boil, reduce heat and let simmer until all sugar has dissolved, about 5 minutes. Set aside and allow to cool, about 20 minutes. Chill and store simple syrup in a closed glass jar in the refrigerator.
Place remaining watermelon chunks on a cookie sheet lined with parchment paper and freeze until solid, about 4 hours.
Add frozen watermelon pieces, a few at a time, to the bowl of a food processor and puree. Add 1/3 to 1/2 cup of the simple syrup mixture, followed by chamoy and chile-lime seasoning, process until smooth. Serve right away or store in an airtight plastic container in the freezer.

Recipe Yield

10 servings

Recipe Note

This watermelon sorbet can be made with or without the spice infusion and without an ice cream maker! It is so smooth and delicious, reminiscent of the popular fruit in a cup sold at soccer games and as street food.

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