Mexican-Inspired Watermelon Sorbet (Nieve de Sandia)

This Mexican-inspired watermelon sorbet (nieve de sandia) recipe combines watermelon-lime simple syrup, frozen watermelon chunks, chamoy, and Tajín.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 127 Calories

Ingredients

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

Recipe Instructions

Step 1

Place 2 ½ cups watermelon cubes in a blender; blend until liquefied. Transfer juice to a medium saucepan; stir in sugar and lime juice. Bring to a boil; reduce heat and simmer until sugar has dissolved, about 5 minutes. Set syrup aside to cool, about 20 minutes. Transfer syrup to a jar; cover. Chill in the refrigerator.

Step 2

Meanwhile, place remaining 5 cups watermelon cubes on a cookie sheet lined with parchment paper; freeze until solid, about 4 hours.

Step 3

Add frozen watermelon cubes, a few at a time, to the bowl of a food processor; pulse until puréed. Add ⅓ to ½ cup syrup, chamoy, and chile-lime seasoning to the food processor; pulse until smooth. Serve immediately or store in an airtight freezer-safe container in the freezer.