Watermelon-Lime Sorbet is just what you need when it’s hot outside.
Yields: 3 Servings
- 1½ cups water
- ½ cup sugar
- 1 tablespoon light corn syrup
- Pinch of salt
- 3 large mint sprigs, crushed
- 3 cups cubed watermelon
- 2 teaspoons lime zest
- 3 tablespoons fresh lime juice
- Garnish: lime wedges, fresh mint
- In a medium saucepan, bring 1½ cups water, sugar, corn syrup, and salt to a boil over medium-high heat, stirring occasionally, until sugar is dissolved. Remove from heat. Add mint, and let cool completely. Discard mint.
- In the container of a blender, place watermelon; process until smooth. Strain through a fine-mesh sieve into a bowl, pressing with a spatula (there should be about 2 cups juice). Discard solids. Add sugar mixture, lime zest and juice to watermelon juice; refrigerate until very cold.
- Pour mixture into an ice cream freezer, and process according to manufacturer’s instructions. Spoon into a freezer-safe container, and freeze until firm. Let sorbet stand at room temperature a few minutes to soften before serving. Using a spring-loaded ice cream scoop, scoop into serving dishes. Garnish with lime and mint, if desired.