Watermelon Mint Sorbet Recipe

Nothing cools off like homemade sorbet on hot summer days. Watermelon mint sorbet best captures summer in a frozen treat.

– 4 pounds of watermelon, seeded and scooped into big chunks (that’s the most that would fit in my blender) – 1 tablespoon + 1 teaspoon raw (turbinado) sugar – 3 limes, juiced – 3 tablespoons white rum – pinch sea salt – 1 tablespoon + 1 teaspoon mint, chopped (I wish I had used more than pictured above!)


Step 1


Put chunks of watermelon, sugar, lime juice, and rum in a blender. Chop up the watermelon (chop up sounds more fun than purée, doesn't it?).

Step 2

After adding the mint, blend the mixture further until the mint is chopped into large flecks. To chill, place in the refrigerator for half an hour.

Step 3

Place the mixture in your ice cream maker and proceed with the processing in accordance with the instructions provided by the manufacturer.

Step 4

Place in a container that can seal tightly, place in the freezer for a few hours, and then serve hot.

Step 5

If you leave the sorbet in the freezer for more than a few hours, it will freeze solid. Leave it out on the counter for about 20 minutes, or until you can scoop it up.

See Also

Blackberry Peach Galette Recipe