Watermelon and mint sorbet

Based on 5 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
240
min.
Resting

Ingredients

Servings:-6+
1½ kg watermelon
10 g mint
limes (zest, juice)
100 g sugar
150 ml water
Metric
Imperial

Utensils

  • fine grater
  • citrus press
  • cutting board
  • knife
  • small pot
  • food processor
  • cooking spoon
  • baking tin
  • freezer

Nutrition per serving

Cal
176
Protein
2 g
Fat
1 g
Carb
38 g
  • Step 1/4

    Wash mint, dry, and pluck leaves from stem. Remove watermelon rind and seeds. Chop watermelon and set aside. Wash the limes and zest finely. Halve zested limes and juice.
    • 1⅜ kg watermelon
    • 10 g mint
    • limes
    • fine grater
    • citrus press
    • cutting board
    • knife

    Wash mint, dry, and pluck leaves from stem. Remove watermelon rind and seeds. Chop watermelon and set aside. Wash the limes and zest finely. Halve zested limes and juice.

  • Step 2/4

    Pour lime juice, lime zest, sugar, and water into a pot over medium heat. Stir until the sugar has dissolved completely, remove from the heat, and let the mixture cool slightly. Purée chopped watermelon and mint leaves in a food processor until smooth. Pour in lime simple syrup and pulse to combine.
    • 100 g sugar
    • 150 ml water
    • small pot
    • food processor
    • cooking spoon

    Pour lime juice, lime zest, sugar, and water into a pot over medium heat. Stir until the sugar has dissolved completely, remove from the heat, and let the mixture cool slightly. Purée chopped watermelon and mint leaves in a food processor until smooth. Pour in lime simple syrup and pulse to combine.

  • Step 3/4

    Poor cooled mixture into a baking tin and freeze for approx. 2 hrs. Remove sorbet from freezer and, using a fork, roughly break apart the mixture before returning it to the freezer for approx. 2 hrs. At the end of this time the sorbet should be frozen but not rock hard. Return it to the food processor.
    • baking tin
    • freezer

    Poor cooled mixture into a baking tin and freeze for approx. 2 hrs. Remove sorbet from freezer and, using a fork, roughly break apart the mixture before returning it to the freezer for approx. 2 hrs. At the end of this time the sorbet should be frozen but not rock hard. Return it to the food processor.

  • Step 4/4

    Purée sorbet in the food processor until smooth in texture. To serve, scoop into glasses. Enjoy!

    Purée sorbet in the food processor until smooth in texture. To serve, scoop into glasses. Enjoy!