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