Saturday, 21 May 2011


Watermelons are abundant in the summers and so are fresh pineapples (you can use the canned ones too). Both these fruits compliment each other well in this sorbet. It was an instant hit with my family when I tried it for the first time. You can adjust both the sugar and the lemon juice to suit your taste.


2 cups chopped and seeded watermelon
1 cup chopped fresh pineapple
4 tbs sugar (or as needed)
1 tbs lemon juice
Mint to garnish

  1. Liquidise all the ingredients in a blender.
  2. Use an ice cream maker to make a soft and fresh sorbet (follow the direction of your ice cream maker).
Put in an airtight plastic container (I use the ice cream tubs I save from our previous binges) and freeze for 6 hrs. Once it is partially set remove and again using a hand blender beat it into a soft slush. Refreeze for at least overnight.
  1. Leave it in the fridge for 10 mins before serving.

Note: The sugar should be adjusted according to the sweetness of the fruit but keep in mind as the sorbet freezes the sweetness decreases a bit.

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