Things are heating up here on the East Coast, and the humidity doesn't help. So this week for shabbos, I decided to try my hand at a simple sorbet.
I went for watermelon because I'm seeing them everywhere and they're just sooooo tempting when you feel sticky and icky after being outside for only 10 minutes.
And as I had also bought a bunch of mint leaves so I could make some Limonana, I figured why not add a little mint.
The result is this beautifully pink, deliciously refreshing, and wonderfully icy treat.
Make it. Love it.
Watermelon Mint Sorbet (Note: This recipe is based off of Paula Dean's recipe for Raspberry Sorbet.)
- 1 seedless watermelon, cut into chunks, without rind
- 2 Cups sugar (note: I actually halved the sugar and water in this recipe and made only 1 Cup of simple syrup, adding a about 1/2 cup of Splenda to the sorbet while it mixed in the ice-cream maker. You can try the original 2 cups, but remember that it was for raspberries that tend to be a little tart and may come out too sweet with watermelon.)
- 2 Cups water
- 1/4 Cup lemon juice
- 1/2 Cup light corn syrup
- A bunch mint leaves. I know, it's a very exact measurement, but I guess you could eyeball it.
- Bring the sugar and 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce the heat, add in the mint leaves, and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.
- In a blender, puree the watermelon and lemon juice. Do not attempt this in a food processor like I did. Food processors are apparently not waterproof.
- Once the simple syrup is completely cooled, strain out the mint leaves, and mix the syrup with the watermelon puree and the corn syrup. I would even put this mixture into the fridge for an hour to ensure it's as cold as possible before you put it in the ice cream maker.
- Pour the mixture into your ice-cream maker, and freeze according to your ice-cream maker's directions.
- Store in a tightly sealed container in the freezer and bring out about 10-15 minutes before serving to let it soften.
(Note: I just want to call attention to what I think is some real progress in my photography skills! For these shots, I placed the sorbet in the mug, added the mint leaves as garnish, and put the mug by the window to catch the natural light. I eventually ended up putting the cup on an old, broken Dell laptop because I thought the reflective surface make the picture look even brighter and airier. Thoughts? Criticism? Please share. I want to learn!)