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.
Watermelon Mint Sorbet
- Author: Cookie and Kate
- Prep Time: 4 hours 10 mins
- Total Time: 4 hours 10 mins
- Yield: 6 servings
- Category: Frozen dessert
Homemade watermelon mint sorbet! Recipe yields about 3 cups.
- 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, and serve. 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.
Recipe mildly adapted from Cookin’ Canuck.
P.s. This morning, this little blog of mine was featured on Simplesong! What a great way to start the day!