Watermelon Lemonade Sorbet from Mrs Regueiro’s Plate

As promised, I’m bringing you guys some great posts from some fellow bloggers while I’m away. Today, I have Krystal from Mrs Regueiro’s Plate. Thanks Krystal for posting in my absence!

Two Years Ago: Fire Roasted Ketchup

Hiya!! I’m Krystal of Mrs. Regueiro’s Plate. I love to cook and bake everything from the foodie bloggy-sphere, all the foodie magazines, and the popular cookbooks from Ina Garten to Bobby Flay. I have been food blogging as a way to document my food journey and to share recipes that I love making in my kitchen. I love being my own gourmet home chef to my husband and the latest addition to our family, our 1 month old baby girl, Elena. I’m happily looking forward to future cooking days to share with my little future foodie.

When Jen of Beantown Baker asked me to guest post on her blog, I couldn’t resist to help a fellow foodie out because I have been a devoted reader for a long time. I’m living viacarously through her European vacation right now, too. I knew that with my busy schedule of a newbie mommy it would be tough but I put in some needed mommy time to make this post happen. Finding time to cook and bake in the kitchen is my mommy therapy, and it brings me a little peace of mind.

Finding just enough time to prepare food in the kitchen has been challenging with a newborn. I have been making recipes that are easy to prepare because time is limited. Elena is always hungry or needing a diaper changed and that takes precedent over anything else that I have planned. I wanted to make something that I could enjoy during these upcoming hot summer days and nights. This watermelon lemonade sorbet is a perfect treat for summer and has the most gorgeous and vibrant hue. It screams summer delight in a cup and I highly advise you to double up when you make this batch. It will disappear quickly!
Watermelon Lemonade Sorbet

Adapted from Jeni’s Splendid Ice Creams at Home
Printable Recipe
Ingredients:
1 small to medium watermelon, preferably with black seeds
1/2 cup fresh lemon juice (from 2 to 3 lemons)
1/2 cup sugar
1/4 cup light corn syrup

Tools needed: Ice Cream Maker

Preparation:
Cut enough watermelon flesh into 1 to 2 inch cubes to yield about 4 cups. Remove the seeds (reserve a few black ones to add to the sorbet if desired). Puree the melon in a food processor. Measure out 2 1/2 cups of puree and transfer to a medium bowl. Reserve the rest of the watermelon for another use, or better yet eat a couple wedges. Measure out the remaining ingredients.

Fill a large bowl with lots of ice and fill with water.

In a small saucepan, combine the lemon juice, sugar, and corn syrup. Bring to a boil, stirring to dissolve the sugar. Remove from the heat.

Whisk the lemon mixture into the pureed watermelon. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag into the ice bath. Let it sit until the mixture is cold, about 30 minutes, add more ice if needed.

When the mixture is cold, pour the mixture into your frozen canister and prepare according to your ice cream maker’s directions. Spin the sorbet until it has the consistency of very softly whipped cream.

Pack the sorbet into a Ziploc storage container, tossing in a few black watermelon seeds if desired. Press a sheet of parchment paper on the top of the surface, and seal with the airtight lid. Freeze until firm for about 4 hours.

Pairs well with: Drinks! Sparkling water, or sparkling rose or Prosecco in a watermelon sangria. Or, for a watermelon cocktail: a few scoops of the sorbet in a tall glass with a shot of Grey Goose vodka and a couple drops of rose water.

Review: Refreshing and a perfect summery treat. It’s a little tart and sweet, and you only need a small scoop to cool you off.

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47 Responses to “Thick and Chewy Oatmeal Raisin Cookies”

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    Liz — February 14, 2014 at 9:21 am

    Thank you for the nice recipe. Happy Valentine’s Day to you and your family.

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    Nutmeg Nanny — March 5, 2014 at 8:40 pm

    Oh yum, I adore thick chewy oatmeal cookies 🙂 these look like perfection!

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    kayla — May 11, 2014 at 7:54 am

    “2 dozen large cookies” my butt! i followed this recipe and got 16 cookies the size of my 17 month old’s fist 🙁 they’re kinda bland, not a big fan. i’ve had much better!

    • beantownbaker — May 12th, 2014 @ 4:56 pm

      Sorry to hear you didn’t enjoy this recipe 🙁

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    Denise — May 30, 2014 at 11:15 am

    Making my second batch of these delicious cookies. The best Oatmeal/Raisin cookie recipe I’ve tried. Thank you!

    • beantownbaker — September 2nd, 2014 @ 7:06 pm

      So glad you enjoyed this recipe!

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    Bella Z — May 31, 2014 at 5:16 pm

    These were fantastic. I only got about ten cookies from the batch so I made sure to double it the next time. Everyone loved them. 🙂

    • beantownbaker — September 2nd, 2014 @ 7:08 pm

      Glad you liked these 🙂 I have updated the recipe to reflect the yield change.

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    Jenn — June 11, 2014 at 8:25 am

    The cookies were thick, moist and chewy. This is an awesome recipe! Definitely doubling the recipe and adding some m&m’s next time. My family loved them, thanks!

    • beantownbaker — September 2nd, 2014 @ 7:12 pm

      Adding M&Ms is a great idea! I’m going to have to do that next time myself.

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    dixie — August 9, 2014 at 11:31 pm

    Just made my 4th batch! And I must say, I’m a great big fan of oatmeal raisin cookies and these were perfection!!! Thank you so much for sharing!

    • beantownbaker — September 2nd, 2014 @ 7:29 pm

      Wow, 4 batches! That’s awesome. Glad you have enjoyed them.

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    Garmtz — August 10, 2014 at 6:37 pm

    While it only yielded 17 cookies for me, they were chewy and yummy! Will be baking more soon! 🙂

    • beantownbaker — September 2nd, 2014 @ 7:29 pm

      So glad you enjoyed them.

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    Jacquoline — August 22, 2014 at 11:49 am

    Thank you for the recipe!

    I bake your cookies for our homeless clients at our “lunch club”. I can honestly say that a batch of 24 disappears within 5 – 7 minutes flat. 😉

    Definitely the best oatmeal cookie recipe I’ve ever tried.

    • beantownbaker — September 2nd, 2014 @ 7:31 pm

      So glad these are a hit for you!

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    Pam — August 28, 2014 at 10:49 am

    Made these last night. Still chewy in a ziploc today. These are the biggest, softest homemade cookies oatmeal cookies ever. I doubled and got 28 fist size cookies. I like mine with extra flavor, so I doubled the cinnamon and vanilla and added a few dashes of pumpkin pie spice. I also substituted dried cherries for raisins Delicious and a smidge tart. If you want your family and friends to question whether you actually made these or bought them in a bakery, this is the recipe for you!! Thanks beantownbaker!

    • beantownbaker — September 2nd, 2014 @ 7:32 pm

      So glad you enjoyed these cookies!

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    Naomi — August 29, 2014 at 10:10 am

    I loved this recipe. If they didn’t turn out well, you didn’t do it right! However, the measurements only made 8 large cookies. But they were chewy and delicious so I’m just going to try doubling the mixture 🙂

    • beantownbaker — September 2nd, 2014 @ 7:32 pm

      So glad you enjoyed it. I’ve updated the yield in the recipe.

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    Becky — October 22, 2014 at 8:35 pm

    Three words: Yum, yum, yum! I’m not a fan of oatmeal raisin cookies, but I made them because my boyfriend likes them. I’ve been converted! Thanks for the recipe.

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    Sati — November 8, 2014 at 12:33 am

    I am always looking for different oatmeal raisin cookie recipes and really enjoyed this one! My husband said yummmy too while eating them. I will definitely save this recipe for future use. Thanks for sharing! 🙂

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    Melissa — November 9, 2014 at 8:44 pm

    Just made a double batch of these. They TASTE amazing, but are flat as pancakes. Does anyone know what I’ve done wrong??

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    Tiffany — November 12, 2014 at 1:15 pm

    Followed the recipe and While these tasted great they came out a lil dry not too sure why ??? I will try again

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    jenn — November 23, 2014 at 11:04 pm

    How many calories per cookie?

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    Yazmin — January 4, 2015 at 4:23 am

    Can I substitute the flour for self raising flour?

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    joe — January 21, 2015 at 3:24 pm

    I got 9 perfectly huge cookies. Delicious and hearty using whole rolled oats. I think this time I’ll plump the raisins in some vanilla rum.

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    Kasia — January 25, 2015 at 3:04 pm

    Oh my god I think I may have died and gone to cookie heaven…
    I made these tonight and they are hands down the BEST cookies I think I have EVER tasted. EVER.

    Just in case anyone is interested I made a few adjustments for food allergies…

    Replaced the egg for 1/4 cup unsweetened Apple sauce

    Subbed the all purpose flour for the same amount of cassava flour… I think tapioca could work too.

    I also only had half the amount of unsalted butter as I ran out so I made the rest of the measure up with lard.

    Thanks for the incredible recipe – I’ll definitely make these again…and again…

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    Marianne — February 6, 2015 at 8:08 pm

    Do you know how many grams one cookie would be?

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    Julie — February 13, 2015 at 3:17 pm

    Been baking your cookies now for a few months….love them!
    Make a version using ‘fake butter and fake br sugar’ and nobody knows the difference!!

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    Alese — February 20, 2015 at 10:30 am

    Wow, these are the BEST oatmeal cookies I’ve ever had, and I bake a lot. I can taste a little baking soda, but it’s a great recipe. I plan to lessen the baking soda next time. I am so happy I found this recipe, because my other recipe from a cook book was not even edible. I will be making more oatmeal raisin cookies for now on. THANKS.

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    Cassie — February 27, 2015 at 1:48 am

    Listen people. This recipe is the one for you. My cookies turned out to be effing amazing, do you hear me? Of course you don’t. This isn’t audio. DO YOU SEE THESE WORDS? DO YOU UNDERSTAND THEM? These cookies were so good. The recipe made 11 med-large cookies in total for me. And guess what? I ate 8 of those in the span of 12 hours. Needless to say I paid for it, but it was worth it. These cookies are amazing. They held consistency. They were thick yet cooked all the way, and still chewy…. Just. Heaven in my mouth. Hallelujah. Amen.

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    Karin — March 19, 2015 at 5:52 pm

    Hi, looking at the recipe. What happened no baking powder? Why?

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    Grace — May 15, 2015 at 11:42 am

    Great!

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    Matty — September 24, 2015 at 7:02 pm

    Loved these!! Oatmeal are my favorite and THESE were the best I’ve ever had! I’m wondering if there’d be a way to incorporate pumpkin into these? …and maybe replace raisins with choc chips? Thoughts?

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    Marla — November 6, 2015 at 9:03 am

    I goofed and thought I had raisins when I didn’t, and didn’t have quite enough brown sugar. So, I made them with dried cranberries and substituted a bit of white sugar to make up for the brown sugar. They spread out more than what is pictured, but baked up beautiful and tasted wonderful. Can’t wait to make them the “right” way, but it all worked out! Thank you for sharing!

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    Cindy @ Natural Health - Natural Beauty — December 20, 2015 at 10:42 pm

    Oatmeal is a very wonderful food to me. I love using it for my breakfast. Your recipe sounds so delicious. I’ll try this. Thank you for sharing.

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    Lori — December 30, 2015 at 2:34 am

    My husband always talks about how much he loves oatmeal raisin cookies. After five years, I have finally made them… I found this recipe, and needles to say, I will NEVER use another recipe. He has eaten oatmeal raisin cookies all over the world, and loves these best… Your recipe, with all my love thrown into them, how can I go wrong. Thank you so much for the wonderful recipes

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    Geoff — March 2, 2016 at 7:52 pm

    just made these after following recipe to the letter.. all I am saying is what a waste of ingredients. not using this site/blog again.

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    Jeana — June 7, 2016 at 12:14 pm

    I make oatmeal chocolate chip cookies all the time. I love these cookies. I have made them as written and with extra dark chocolate chips and cranberries. Really good both ways. I keep frozen cookie dough in my freezer and make 2 at a time for a quick snack or dessert. I use an ice cream scoop to scoop out, put in my lock and lock containers and freeze. I haven’t bought store bought cookies for years.
    Thank you for this great recipe.

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    laura — June 12, 2016 at 12:59 pm

    Hello,
    Can I make cookie bars with these? Will the cooking time be different?
    thank you

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    Marciehatter — August 3, 2016 at 10:11 am

    Just about to make my second batch of these in two days – amazing 🙂

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    Erin — September 5, 2016 at 8:55 am

    These are wonderful cookies! I make two dozen at a time and only use 1 1/2 stick of butter and a little less of the brown sugar than called for. I add two heaping cups of raisins and they are super delicious!

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    Ann — November 15, 2016 at 2:56 pm

    I tried these after trying different recipe’s,i have to say these is the best I have ever had,soon as I made them they have done,only a empty plate left,i have to make them twice a week,i don’t it them in the fridge for a hour,i just make them into a small ball and,press gentle on top and cook them on my silicone mat,love them,i also but a bit of melted chocolate on top of some of them.

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    Meme — December 24, 2016 at 6:16 pm

    Tried this recipe twice, both times were a hit. I was concerned about the 2/3 cups light brown sugar, but they actually taste good, for a less blander cookie I would a add more sugar according to taste preference.

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    Mary Alice — May 27, 2017 at 8:49 am

    I adore these cookies…and so does everyone I’ve shared them with! Over the years, I’ve tried variations and come up with a couple changes that work for me. I use Vietnamese Cinnamon and extra strength Mexican vanilla, and I double the amount. Voila – perfect for me!

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