Watermelon Sorbet
This watermelon sorbet requires no ice cream maker. Just watermelon, lemon, sugar, mint, and surprisingly little time in the freezer. (Doesn't just looking at it make you feel cooler?!)
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup light corn syrup or light agave nectar
- 1/4 cup fresh lime or lemon juice
- 3 mint leaves
- 3 pounds watermelon, rind and seeds removed, cut into chunks
Instructions
- In a small saucepan, bring the sugar, corn syrup or agave nectar, lime or lemon juice, and mint to a boil, stirring until the sugar dissolves. Remove from the heat and let cool.
- In a blender, puree half of the watermelon chunks. Strain through a fine-mesh strainer into a large bowl. Repeat with the remaining watermelon.
- Add the slightly cooled sugar syrup to the watermelon and mix well. Pour the mixture into a shallow baking pan or 2-quart container, cover, and freeze for 3 to 4 hours. To serve, flake the mixture with a fork, then scoop it up, place into pretty bowls, and accept the oohs and aahs.
Nutrition
Serving: 1portion | Calories: 288kcal | Carbohydrates: 73g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Fiber: 2g | Sugar: 65g