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
Ingredients
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3 cups
Pureed watermelon
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very generous 1/2 cups
fresh squeezed lemon juice (a mix of lemon and lime is also excellent)
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1/2 cup
granulated sugar
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1/4 cup
light corn syrup
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1 generous handfuls
fresh mint leaves
Directions
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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.
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While syrup (mixture from above) cools a bit, puree watermelon and partially tear the mint leaves.
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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.
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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.
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Pour sorbet into 1 quart container and let it solidify in the freezer for at least 4-6 hours.
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Let sorbet thaw a few minutes before scooping and serving.
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