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Watermelon-Mint Sorbet

This simple watermelon sorbet with a hint of mint is a light and refreshing way to end a meal.

  • Servings: 8
  • Yield: Makes about 1 1/2 quarts

Source: Martha Stewart Living, May 2006


  • 1 1/3 cups sugar
  • 3 sprigs fresh mint
  • 6 pounds seedless watermelon, flesh roughly chopped (about 8 cups)
  • Juice of 2 limes


  1. Cook sugar and 1 cup water, stirring constantly, in a small saucepan over low heat until sugar has dissolved. Add mint. Bring to a boil. Cook 5 minutes. Remove from heat. Cover; let stand 20 minutes.

  2. Working in batches, puree watermelon in a blender. Pour through a fine sieve into a large bowl; discard solids.

  3. Pour mint syrup through a fine sieve into a bowl; discard mint. Stir syrup into puree. Stir in lime juice. Refrigerate, covered, at least 2 hours (up to overnight).

  4. Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; freeze at least 1 hour (up to 4 days). Let stand at room temperature 10 minutes before serving.

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