Sorbet Watermelon Cake Recipes

Steps:

• Combine sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat and refrigerate until cooled, about 30 minutes.
• Blend watermelon in a blender or food processor until pureed. Stir pureed watermelon into sugar mixture. Transfer watermelon mixture to an ice cream maker and freeze according to manufacturer's instructions.

Steps:

• MAKING THE MOLD:.
• Wrap the inside of the mixing bowl with a thick layer of aluminum foil or plastic wrap.
• Spread with a thick layer of pistachio ice cream, covering the entire inside of the bowl.
• Pack the ice cream tightly against the bowl. Place the bowl in the freezer while you prepare the sorbet mixture.
• In a large bowl, gently combine the chocolate chips with the strawberry sorbet.
• Spread strawberry mixture evenly over pistachio ice cream; smooth top.
• Cover bowl with foil and freezse until hard, several hours or overnight.
• SERVING:.
• To unmold the cake, gently invert the bowl onto a plate; lift bowl. Gently remove plastic wrap. Smooth the surface of the ice cream with a flat metal spatula that has been dipped in water.
• If desired, pipe white icing over pistachio ice cream to decorate rind.
• Before serving, wipe rim of plate with a clean, damp cloth or paper towel to remove any melted ice cream or sorbet.
• To cut the watermelon cake, first make 5 vertical slices, starting at the center of the cake. Then make a horizontal slice to make 12 servings. Use a sharp knife dipped in warm water for clean cuts.
• TIPS:.
• TO soften sorbet, place it in a microwave-safe bowl and microwave on HIGH until softened, about 30 seconds.
• Sticky packaging is a sign that sherbet has probably thawed, leaked and then refrozen. For a fresher taste, choose another container of sorbet instead.
• Prepare the watermelon cake up to 1 week in advance. Tightly wrap with plastic wrap and freeze. When ready to serve, let the cake stand at room temp for about 10 minutes to make slicing easier.
• For a delicious and elegant presentation, serve each slice in a pool of fresh fruit sauce, such as strawberry or raspberry, and garnish with a sprig of fresh mint.
• VARIATIONS:.
• For a summertime party, create watermelon cupcakes. Use ramekins or a muffin pan instead of a bowl to reate the smaller version.
• Nature makes watermelon in different shapes and colors, and so can you! Use an oval bowl and substitute orange sherbet for strawberry sorbet.

Steps:

• Place watermelon cubes in a single layer on a sheet pan. Freeze at least 5 hours or overnight.
• Zest limes; set aside for garnish. Juice limes until you have 2 tablespoons juice.
• Place 1/2 of watermelon cubes in food processor with 1 tablespoon honey and 1 tablespoon lime juice. Blend until smooth and creamy and transfer to a large bowl. Repeat with remaining watermelon, honey, and lime juice.
• Stir the 2 batches together and serve immediately, garnished with lime zest and Tajin®. Or, place in a freezer-safe container and freeze for a firmer texture.

Steps:

• Cut a small watermelon into small chunks (discarding the rind), and freeze them. When they're frozen, put them in a food processor with 1/2 cup yogurt, 2 tablespoons sugar and a tablespoon of lemon juice. Process until just smooth, being careful not to let it become watery. Transfer to a shallow glass or ceramic dish, and freeze for at least an hour.