Summer Watermelon Sorbet – with a Hint of Mint

Watermelon Sorbet - Ready to eat!

I’ve had a watermelon languishing in the refrigerator for, well, too long. When I cut into it, I noticed that its texture was somewhat mushy. On further inspection, the flavor was still good, but it had lost that “crunchy” feeling. I also just *happened* to have the ice cream bowl chilling in the freezer.

So what to do?


Pureed and ready to go

Pureed and ready to go

I’ve made watermelon sorbet a few times in the past, and it’s one of my favorite summer snacks. I used a few recipes to get started, and have tweaked it to my taste. This version included mint, peach schnapps, and stevia (instead of sugar).

Make too much? Drink the rest!

Make too much? Drink the rest!

One of the big issues when making sorbet is texture. And, in typical recipes, the sugar helps to create the smooth texture. I’ve omitted sugar here, because I really don’t need any extra, and so this will freeze harder than what you may be used to. It is important to add in a little alcohol to help lower the freezing point an keep from getting too solid. I typically use vodka as it’s more taste-neutral, but I ran out. The schnapps made for an interesting, only slightly peachy, flavor. I’ve also used Cachaça, and wouldn’t recommend it.

Watermelon Mint Sorbet

  • Seedless watermelon chunks (equivalent to approximately 4 blended cups, about 1/2 a watermelon)
  • 2 sprigs mint (optional)
  • Juice from one lime (or to taste)
  • 1 oz. Liquor (vodka is the most neutral, but feel free to experiment)
  • 1 dropper liquid stevia (to taste)
  • Ice cream maker, chilled

Put all ingredients into a blender and puree until smooth. Refrigerate until cool, or use a pre-refrigerated watermelon. Start ice cream maker and pour mixture into reservoir. Process according to your machine’s manual. My Cuisinart requires about 20 minutes run-time. Eat right away and freeze any remainder. Defrost a few minutes before serving from the freezer to soften.




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