Perfect for these hot days, Watermelon sorbet is a wonderfully light and refreshing after dinner treat. Typically sorbet is served between meals to cleanse the palate and prepare you for the next meal. If you are having multiple courses, then you can serve it between a starter and main or however it best fits into your menu. Ice-cream makers are perfect for making sorbets, although not everyone has one and neither do I, so for this recipe all you need is a freezer! Yay!
1. Feel free to leave the mint out if that’s not your thing.
2. You’ll have a lot of watermelon water left over – you can use this as a refreshing cool drink or you can make ice popsicles for the kids like I did – my boys loved them!!
3/4 cup white sugar
1/2 cup water
8 cups watermelon, de-seeded
1 tablespoon lemon juice
2 teaspoons lime juice (or the juice of 1 lime)
1/2 tablespoon chopped mint leaves
1 cup watermelon juice (used from the watermelon)
- Chop and de-seed the watermelon
- In a saucepan, bring the sugar and water to a boil until the sugar is completely dissolved and then set aside and allow it to cool. Avoid over-stirring the sugar.
- In a food processor, process the watermelon for a minute or so until it looks like a puree (smooth texture).
- You’ll note that there is a lot of water from the watermelon! Pour the puree through a sieve into a large bowl. The watermelon water will drip into the bowl and you’ll be left with the watermelon pulp in the sieve – not very much but this is what we’ll use for the sorbet. Keep one cup of the watermelon water for the step below.
- Transfer the pulp into a bowl and add the lemon juice, lime juice, mint leaves and one cup of the watermelon water.
- Pour into a rectangular cake tin and freeze for at least 2 hours or until it is firm. I froze mine for a few days before I used mine.
- When you are ready to serve the sorbet, take the tin out the freezer, allow it to stand for 5 minutes and then use an ice-cream scoop to serve. Decorate with fresh mint leaves!