Sorbet Watermelon Cake Recipes

Steps:

• Line a 3-quart metal mixing bowl with plastic wrap, and leave the edges overhanging. Place lined bowl in freezer for 10 minutes; this will be the mold. Chill the bowl of an electric mixer as well.
• Place pistachio ice cream in the chilled mixer bowl. Using the paddle attachment of the mixer, beat on low speed until ice cream is spreadable, about 30 seconds. Remove chilled mold from freezer. Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a 1/2-inch-thick layer. Return mold and clean mixer bowl to the freezer for 30 minutes.
• Place vanilla ice cream in chilled mixer bowl. Beat on low speed until spreadable, about 30 seconds. Remove mold from freezer. Using the rubber spatula, coat pistachio layer with the vanilla ice cream, making a 1/4-inch-thick layer. Return mold and clean mixer bowl to freezer for 30 minutes.
• Place sorbet in chilled mixer bowl. Beat on low speed until sorbet has softened, about 1 minute. Fold in wafer pieces. Remove mold from freezer. Pack sorbet into center, making an even layer that comes to 1/3 inch below the top of the ice cream layer. Cover sorbet portion with sponge cake; trim cake if necessary. Return mold to freezer until completely hardened.
• To serve, place a serving plate upside down on top of the mold. Holding plate against mold, invert both. Place a hot wet kitchen towel over the mold. Remove the metal bowl. Immediately before serving, remove the plastic wrap.

Steps:

• In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside. , In a blender or food processor, process the watermelon in batches until pureed. Transfer to a large bowl; stir in the sugar syrup and lemon juice. , Pour into a 13-in. x 9-in. dish; cover and freeze for 8 hours or until firm. Just before serving, puree watermelon mixture in batches until smooth. If desired, garnish with fresh mint.

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:

• For the frosting: With an electric mixer, beat the heavy cream, sugar and vanilla on medium-high speed until the cream reaches stiff peaks. Refrigerate until ready to use.
• For the cake: Cut off the ends of the watermelon, leaving the middle section; remove the rind. Pat the outside of the watermelon dry with paper towels. Set the "cake" on a serving plate.
• Cover the watermelon cake with the frosting. Press the almonds into the sides of the cake. Top with the strawberry slices. Cut into 6 to 8 wedges and serve immediately.

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 sugar and 3/4 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. When sugar has dissolved, remove pan from heat, and stir in creme de menthe, if using. Chill the syrup.
• Remove seeds from watermelon flesh. Place flesh in the bowl of a food processor; process until liquefied, about 2 minutes. Add puree to chilled syrup; stir to combine.
• Freeze sorbet in an ice-cream maker according to the manufacturer's instructions. Store, frozen, in an airtight container.

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.