This weekend, I was overwhelmed by the variety of gorgeous fresh produce at the farmers’ market. I couldn’t resist a basket of peaches, bright green cucumbers, and this beautiful 12 pound watermelon. I lugged it around in my arms like a big baby.
Watermelon, a classic summer treat, is delicious in juicy slices, but I took it to a whole new level with this frozen watermelon, mint and lime sorbet. The sorbet consists almost primarily of watermelon, with very little sugar added. A few tablespoons of rum improve the consistency of this frozen treat.
- 4 pounds of watermelon, seeded and scooped into big chunks (that’s the most that would fit in my blender)
- 1 tablespoon + 1 teaspoon raw (turbinado) sugar
- 3 limes, juiced
- 3 tablespoons white rum
- pinch sea salt
- 1 tablespoon + 1 teaspoon mint, chopped (I wish I had used more than pictured above!)
- Toss watermelon chunks, sugar, lime juice and rum in a blender. Pulverize the watermelon (to pulverize sounds like more fun than to purée, right?).
- Add the mint and blend until the mint is chopped into large flecks.
- Chill in refrigerator for 30 minutes.
- Pour mixture into your ice cream maker and process according to the manufacturer’s instructions.
- Transfer to an airtight container and freeze for a few hours. Serve.
- Mildly adapted from Cookin’ Canuck.
- The sorbet will freeze hard if left in the freezer for more than a few hours. Just set it on the counter for about 20 minutes, or until it is scoopable.
- Yields about 3 cups.
P.s. This morning, this little blog of mine was featured on Simplesong! What a great way to start the day!