If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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 handful 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