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Old 08-07-2009, 12:30 PM   #1
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Freezing watermelon to use later in sorbet?

Has anyone ever successfully frozen watermelon to use later in sorbet? Does the freezing and thawing affect the texture in an undesirable way? I have way too much watermelon to eat up this week and a queue of other sweets waiting to be made. Thanks!

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Old 08-07-2009, 12:39 PM   #2
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You'll end up with mush. There's too much water in watermelon (imagine) for it to freeze and thaw successfully.
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Old 08-07-2009, 12:43 PM   #3
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I figured as much...I just wasn't sure mush was such a bad thing for sorbet? Thanks for the reply.
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Old 08-07-2009, 12:48 PM   #4
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If you are mushing it up for the sorbet anyway then it would not be an issue. If you are looking for chunks in the sorbet then it would not work well.
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Old 08-07-2009, 01:20 PM   #5
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Puree and freeze, or just freeze the chunks (take it off the rind first), then puree when making the sorbet.
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Old 08-07-2009, 03:17 PM   #6
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would do well for a granita too.
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Old 08-07-2009, 03:32 PM   #7
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The high moisture content would make it too difficult to freeze and thaw successfully. I recommend using it in a granita.
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Old 08-08-2009, 10:57 AM   #8
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Ok - thanks for the advice. :)
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