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.