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Author Notes: Watermelons, lemons, and fresh mint... all awesome summer ingredients wrapped up in one sorbet. The recipe took some inspiration from Jeni's Watermelon Sorbet. —Jef
Makes about 1 quart
- 3 cups Pureed watermelon
- Very generous 1/2 cups fresh squeezed lemon juice (a mix of lemon and lime is also excellent)
- 1/2 cup granulated sugar
- 1/4 cup light corn syrup
- 1 generous handfuls fresh mint leaves
- Add sugar, light corn syrup and lemon juice to a small saucepan (like like to add some of the lemon pulp as well). Heat and stir until sugar is dissolved and mixture just starts t o boil. Removed from heat immediately.
- While syrup (mixture from above) cools a bit, puree watermelon and partially tear the mint leaves.
- Whisk together lemon syrup and puree, then add mint leaves. Pour mixture into one-gallon Ziplock bag or large glass measuring bowl. Seal bag or cover bowl and let it sit (steep) in refrigerator until chilled. Note: You can adjust the strength of the mint by how long you let it steep. I do about 4 hours and the mint is noticeable, but not overpowering.
- When ready to churn, strain mint leaves from the sorbet mixture and pour into ice cream maker. Churn until sorbet is a thick slush and hardly spins.
- Pour sorbet into 1 quart container and let it solidify in the freezer for at least 4-6 hours.
- Let sorbet thaw a few minutes before scooping and serving.
- This recipe was entered in the contest for Your Best Fresh Herbs
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