Watermelon Mint Sorbet
Ingredients
- 4 pounds of watermelon, seeded and scooped into big chunks
- 1 tablespoon + 1 teaspoon raw (turbinado) sugar
- 3 limes, juiced
- 3 tablespoons white rum
- pinch sea salt
- 1 tablespoon + 1 teaspoon mint, chopped
Instructions
Toss
watermelon chunks, sugar, lime juice and rum in a blender. Pulverize
the watermelon (to pulverize sounds like more fun than to purée,
right?).
Add
the mint and blend until the mint is chopped into large flecks.
Chill
in refrigerator for 30 minutes.
Pour
mixture into your ice cream maker and process according to the
manufacturer’s instructions.
Transfer
to an airtight container and freeze for a few hours. Serve.
Notes
Mildly
adapted from Cookin'
Canuck.
The
sorbet will freeze hard if left in the freezer for more than a few
hours. Just set it on the counter for about 20 minutes, or until it
is scoopable.
Yields
about 3 cups
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