This watermelon sorbet requires no ice cream maker. Just watermelon, lemon, sugar, mint, and surprisingly little time in the freezer. With the end of summer and start of school why not make a special treat for the heat?
INGREDIENTS
1/2 cup granulated sugar
1/2 cup light corn syrup or light agave nectar (the syrup or nectar makes the resulting texture quite smooth)
1/4 cup fresh lime or lemon juice
3 mint leaves – fresh from the garden if you have them!
3 pounds watermelon, rind and seeds removed, cut into chunks
DIRECTIONS
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 the watermelon chunks. Strain through a fine-mesh strainer into a large bowl. Repeat with the remaining watermelon.
Add the slightly cooled syrup to the watermelon and mix well. Pour it into a shallow baking pan or 2-quart container, cover, and freeze for 3 to 4 hours. Flake the mixture with a fork. Then scoop it up, place it in pretty bowls, and accept the oohs and aahs.