Name: Watermelon Mint Sorbet
Prep time: 4 h 10 min
Total time: 4 h 10 min
Yield: 6
Ingredients: 4 pounds of watermelon, seeded and scooped into big chunks (that’s the most that would fit in my blender); 1 tablespoon + 1 teaspoon raw (turbinado) sugar; 3 limes, juiced; 3 tablespoons white rum; pinch sea salt; 1 tablespoon + 1 teaspoon mint, chopped (I wish I had used more than pictured above!)

Ingredients

6 serv.

4 pounds of watermelon, seeded and scooped into big chunks (that’s the most that would fit in my blender)
1 tablespoon + 1 teaspoon raw (turbinado) sugar
3 limes, juiced
3 tablespoons white rum
pinch sea salt
1 tablespoon + 1 teaspoon mint, chopped (I wish I had used more than pictured above!)

Instructions

Tap a step to mark it done

1 Toss watermelon chunks, sugar, lime juice and rum in a blender. Pulverize the watermelon (to pulverize sounds like more fun than to purée, right?).
2 Add the mint and blend until the mint is chopped into large flecks.
3 Chill in refrigerator for 30 minutes.
4 Pour mixture into your ice cream maker and process according to the manufacturer’s instructions.
5 Transfer to an airtight container and freeze for a few hours, and serve. The sorbet will freeze hard if left in the freezer for more than a few hours. Just set it on the counter for about 20 minutes, or until it is scoopable.