There are many versions of watermelon sorbet recipes on the web. This is mine, seasoned with fresh mint from the backyard garden. If you don’t have this ingredient, then simply replace the fresh mint with 1/8 t. of peppermint extract. But there is a secret ingredient you can’t skip or replace. It is what makes this icy goodness smooth going down!
This recipe does require an ice cream maker. I use the Cuisinart 1.5 quart. But apparently you can make sorbet in your freezer. Google “making sorbet without an ice cream maker” and you’ll get a lot of ideas. Use this recipe for the ingredients but follow the instructions on using the freezer to process it. Or, save your pennies and get one of these bad boys. I love this machine.
Oh and for the record, this recipe is by me, the gardener, not my Personal Chef. Yes, believe it or not, once in a while I do find myself in the kitchen. To make and thus enjoy, read on!
- 1 lb, 5 ounces of watermelon chunks (or 3½ cups diced)
- 8-10 fresh mint leaves (minced fine and then crushed with a mortar or back of a spoon)
- 3 TB of fresh lime juice
- SECRET INGREDIENT: 2 TB of vodka (even if you don’t drink alcohol, I still do recommend this as it keeps it from getting icy, making it smooth going down)
- 1 cup of sugar
- Place sugar in a blender and blend it a bit to make it more fine. Add watermelon. Blend for 20 seconds. Add vodka, lime and mint. Blend another 10 seconds. Place your batch in the fridge and allow it to cool to 40 degrees (approx 1.5 hours). Remove and reblend.
- Add to your ice cream maker and let it spin for about 20 minutes.
- Place concoction in a lidded bowl and freeze overnight (or if you just can't wait that long, let it freeze for just a few hours, knowing it will still taste yummy but not be as firm).
Click here to check out another icy treat (one that uses rum).
Or, click here for a late summer treat that goes great with other happy hour food. Scroll all the way down to the end of this recipe to see the happy hour display. Oh my.