Watermelon Sorbet

[Rachel Perlow]

Watermelon Sorbet

Serves 8 as Dessert.

Recipe developed on this thread.

• 1 c Sugar
  
• 1/4 c Water
  
• 1/4 c Light Corn Syrup
  
• 1 big handful whole Mint leaves (~1/4 cup packed)
  
• 1/4 tsp Salt
  
• 2 Limes, juice and some zest* (or lemon)
  
• 1 tsp *Lime zest (or lemon)
  
• 3 c pureed Watermelon flesh (seeded & strained)
  
• 2 T Rum (or Vodka, if using Lemons)
  

Combine sugar, water, 1/2 cup watermelon puree, and corn syrup in a saucepan. Stir until it boils. Reduce heat, add mint leaves and simmer for 5 minutes. Strain out mint leaves and discard, add salt and lime zest. Allow to cool for a few minutes then add watermelon and lime juice. Refrigerate for several hours or overnight. Freeze in ice cream machine until of a soft consistency. Spoon into air tight container and firm in the freezer for a few hours before serving.

Yields about 1 qt sorbet.

Keywords: Dessert, Intermediate, Fruit, Snack, Ice Cream, American, Ice Cream Maker

( RG565 )