Freezing watermelon to use later in sorbet?

[apple*tart]

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!

 

[Andy M.]

You'll end up with mush. There's too much water in watermelon (imagine) for it to freeze and thaw successfully.

 

[apple*tart]

I figured as much...I just wasn't sure mush was such a bad thing for sorbet? Thanks for the reply.

 

[GB]

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.

 

[Wyogal]

Puree and freeze, or just freeze the chunks (take it off the rind first), then puree when making the sorbet.

 

[Robo410]

would do well for a granita too.

 

[Bev Stayart]

The high moisture content would make it too difficult to freeze and thaw successfully. I recommend using it in a granita.

 

[apple*tart]

Ok - thanks for the advice.