Hello, Watermelon Week!

We’re starting Watermelon Week with our classic watermelon sorbet recipe—a super easy gluten free & vegan treat made with just a few basic ingredients: seedless watermelon, sugar, lemon or lime juice, water, and fresh mint leaves. We also like to add a splash of alcohol to improve the texture and give it a smoother, more refreshing taste.

Let’s get to the cooking!

Watermelon Sorbet Recipe

Servings: 4

Ingredients:

• 1 cup of sugar
• 1 cup of water
• 1 teaspoon of lemon or lime zest
• 2 tablespoons of lemon or lime juice
• 5 cups of watermelon chunks, cubed and seeds removed
• 1/4 cup of vodka ( this helps the texture of the sorbet)
• Optional: Fresh mint leaves to serve

Method:

1. Prepare the simple syrup by adding the sugar, water, and the zest in a small saucepan over medium high heat. Cook for a few minutes until the mixture starts to boil, and then remove from the heat and let it cool down.
2. In a food processor or blender, add the watermelon on high and then lower the speed and add the simple syrup. Continue blending until mixture is pureed. Add the vodka in, and stir with a wooden spoon.
3. Pour the mixture into your prepared ice cream machine bowl. Use the instructions on your machine for freezing.
4. Once the sorbet is nice and chilled, remove it from the freezer. A good trick is to use a slightly warmed ice cream scooper. Serve with fresh mint leaves.

Notes:

• If you do not have an ice cream machine, you can follow these steps below.
• Pour the mixture into a shallow baking dish or loaf pan lined with parchment or wax paper. Freeze for about 1 hour and then take a fork and scrape down the sides and edges. Place the mixture back into the freezer, and every hour repeat the same process.
• We served our sorbet over a graham cracker crust and then topped it off with mint leaves.