Watermelon Mint Sorbet Recipe
Introduction
This Watermelon Mint Sorbet is a refreshing and vibrant treat, perfect for hot summer days. Combining juicy watermelon with bright lime, cooling mint, and a touch of rum, it offers a delightful balance of flavors that’s both sweet and invigorating.
Ingredients
- 4 pounds of watermelon, seeded and scooped into large chunks
- 1 tablespoon + 1 teaspoon raw (turbinado) sugar
- 3 limes, juiced
- 3 tablespoons white rum
- Pinch of sea salt
- 1 tablespoon + 1 teaspoon chopped fresh mint
Instructions
- Step 1: Place the watermelon chunks, sugar, lime juice, and rum into a blender. Blend until the watermelon is completely pulverized into a smooth mixture.
- Step 2: Add the chopped mint to the blender and pulse a few times until the mint is chopped into large flecks throughout the sorbet base.
- Step 3: Refrigerate the mixture for 30 minutes to let the flavors meld and chill thoroughly.
- Step 4: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft sorbet consistency.
- Step 5: Transfer the sorbet to an airtight container and freeze for a few hours until firm. If frozen longer, let it sit at room temperature for about 20 minutes before serving to soften for easy scooping.
Tips & Variations
- Use more fresh mint if you enjoy a stronger herbal flavor, as it pairs wonderfully with the sweetness of the watermelon.
- For a non-alcoholic version, simply omit the rum and add a splash of extra lime juice or a little water to adjust consistency.
- Add a pinch of sea salt to enhance the sweetness and deepen the flavors.
Storage
Store the sorbet in an airtight container in the freezer for up to one week for best flavor. If it becomes very hard, let it sit at room temperature for about 20 minutes before scooping to soften.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this sorbet without an ice cream maker?
Yes, you can pour the blended mixture into a shallow container, freeze, and stir every 30 minutes until it reaches a sorbet consistency. This method requires more hands-on time but works well.
Is it necessary to use raw (turbinado) sugar?
No, you can use regular granulated sugar or another sweetener of your choice. Raw sugar adds a subtle caramel note but isn’t essential for the recipe’s success.
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Watermelon Mint Sorbet Recipe
- Total Time: Approximately 4 hours
- Yield: About 6 to 8 servings 1x
- Diet: Vegetarian
Description
A refreshing and light Watermelon Mint Sorbet that combines the natural sweetness of watermelon with a hint of lime and fresh mint. Enhanced with a splash of white rum for depth, this sorbet is perfect for hot summer days and a delightful homemade frozen treat.
Ingredients
Main Ingredients
- 4 pounds of watermelon, seeded and scooped into big chunks
- 1 tablespoon + 1 teaspoon raw (turbinado) sugar
- 3 limes, juiced
- 3 tablespoons white rum
- Pinch of sea salt
- 1 tablespoon + 1 teaspoon mint, chopped
Instructions
- Blend Watermelon and Flavorings: Toss the watermelon chunks, raw sugar, lime juice, and white rum into a blender. Pulverize the mixture until smooth, ensuring the watermelon breaks down completely.
- Add Mint: Add the chopped mint to the blender and pulse a few times to chop the mint into large flecks, distributing its flavor throughout the sorbet.
- Chill Mixture: Pour the blended mixture into a bowl and chill it in the refrigerator for 30 minutes. This helps the flavors to meld and prepares the mixture for freezing.
- Churn Sorbet: Pour the chilled mixture into an ice cream maker and process according to the manufacturer’s instructions until it reaches a sorbet consistency.
- Freeze and Serve: Transfer the sorbet to an airtight container and freeze for a few hours. Sorbet can harden if frozen too long; let it sit at room temperature for about 20 minutes before scooping to soften.
Notes
- Adjust the amount of mint according to your taste preference for a stronger or milder mint flavor.
- If you don’t have an ice cream maker, you can freeze the mixture in a shallow pan and stir every 30 minutes to break up ice crystals until fully frozen.
- The white rum adds depth and helps maintain a smooth texture but can be omitted for a non-alcoholic version.
- Use seedless watermelon or remove seeds before blending for a smoother sorbet.
- Serving sorbet soon after making is best for optimal texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (chilling) + 20 minutes (churning) + freezing time (few hours)
- Category: Dessert
- Method: Blending
- Cuisine: American
Keywords: watermelon sorbet, mint sorbet, summer dessert, frozen treat, fruit sorbet, homemade sorbet, refreshing dessert
