Ingredients
Scale
- 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)
Instructions
- Chop and de-seed the watermelon
- In a saucepan, bring the sd dugar 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!
Notes
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!!