Light and Fruity Watermelon Mint Sorbet
A smooth and refreshing watermelon sorbet made with fresh fruit, a touch of honey, and cooling mint. This light dessert is dairy-free, low in fat, and naturally hydrating, making it the perfect way to beat the summer heat.
Equipment
- 1 blender
- 1 ice cream maker
- 1 small saucepan
- 1 strainer
- 1 Freezer-safe container with lid
Ingredients
- 4 cups watermelon diced into 1-inch cubes (about ½ small melon)
- ½ cup sugar
- ¼ cup honey
- 2 medium lemons or limes, juiced
- 1 cup fresh mint leaves
Instructions
- Prepare and Measure the Watermelon: Start by cutting your watermelon into manageable slices and trimming away the rind. Dice the flesh into roughly 1-inch cubes for easy blending. Measure out 4 cups of cubes, ensuring they are tightly packed but not overflowing. This will yield about 3 cups of blended juice. If your initial blend falls short, simply add more diced watermelon until you reach the right amount.
- Blend the Watermelon Base: Place the watermelon cubes into the blender. Blend on high speed until the mixture becomes completely smooth and liquid, with no visible chunks. Most blender basins have measurement lines—use these to confirm you have exactly 3 cups of puree. If seeds slipped in, you can strain the puree through a fine mesh strainer for a smoother texture, though a few seeds won’t hurt if left in.
- Make the Mint Syrup: In a small saucepan, combine ½ cup sugar, ¼ cup honey, and the freshly squeezed juice from 2 lemons or limes. Add 1 cup of mint leaves. Heat the mixture over medium heat, stirring occasionally, until the sugar crystals dissolve completely into the liquid. Avoid boiling vigorously—gentle heating is enough. Once dissolved, remove the pot from heat and let the syrup steep with the mint for about 15 minutes. This step infuses the syrup with a refreshing, aromatic flavor.
- Strain and Combine Flavors: After the mint has steeped, strain the syrup through a fine mesh sieve, pressing lightly on the leaves to extract all the flavor but leaving the solids behind. Discard the used mint. Pour the mint-infused syrup directly into the blender with your watermelon puree. Blend again briefly—about 15–20 seconds—to fully incorporate the syrup with the fruit base.
- Chill the Mixture Thoroughly: Transfer the blended watermelon mixture into a large bowl or pitcher. Cover and refrigerate for about 1 hour, or until the liquid feels very cold to the touch. This chilling step is crucial because cold mixtures churn more efficiently in an ice cream maker, leading to a smoother, less icy sorbet.
- Churn the Sorbet in the Machine: Once chilled, pour the mixture into your ice cream maker’s frozen bowl. Start the machine and churn according to the manufacturer’s instructions—typically 20–25 minutes. The mixture should gradually thicken and resemble a frozen slushy or Italian ice. You’ll know it’s ready when the paddle begins to struggle slightly as the sorbet firms up.
- Transfer and Freeze Until Firm: Scrape the soft sorbet into a freezer-safe container. For faster hardening, use a shallow container and spread the mixture evenly. Smooth the top, then cover tightly with a lid, plastic wrap, or foil to prevent ice crystals from forming. Place in the freezer for 2–3 hours, or until the sorbet is firm enough to scoop.
- Serve and Enjoy: Once frozen, use an ice cream scoop to portion the sorbet into bowls or cones. Garnish with a fresh mint sprig or a slice of lime for extra flair. Store any leftovers tightly sealed in the freezer for up to 2 months. For the best texture, let the container sit at room temperature for 5 minutes before scooping.
Notes
- Yields about 1 ¼ quarts of sorbet (10 servings).
- If your ice cream maker is small, churn the mixture in two separate batches.
- For best flavor, use a ripe, naturally sweet watermelon with deep red flesh.
- Remove as many seeds as possible before blending for a smoother puree.
- For a decorative touch, you can add a few seeds back before churning.
- The sorbet is best enjoyed within 2 months for peak freshness and texture.
