EQUIPMENT SUGGESTIONS
8 inch by 8 inch glass dish
stand blender
sieve or tightly woven strainer
Ingredients
- ½ cup water
- ½ cup fresh mint
- ½ cup sugar
- 4 cups seedless watermelon, cubed
- 1 tablespoon fresh lemon juice
Instructions
- In a small pan, create a simple syrup by bringing water, mint and sugar just to a boil while stirring to dissolve sugar. Simmer for 1 minute. Remove from heat and set aside to cool then strain to discard mint before use.½ cup water½ cup fresh mint½ cup sugar
- Place watermelon cubes in stand blender or food processor and puree. Pour through a sieve or tightly woven strainer into a large bowl. If using a hand strainer, take the back of a spoon to push through as much melon as you can into bowl. Discard any seeds and remaining pulp. Continue until all watermelon has been pureed and strained.4 cups seedless watermelon
- Add cooled sugar and lemon juice to watermelon puree, then pour mixture into an 8 inch by 8 inch glass dish. Freeze for several hours or until completely frozen.1 tablespoon fresh lemon juice
- Break up with a knife into frozen pieces and place back in the blender or use a hand blender should work, too. Place pureed sorbet into a freezer-friendly container and return to your freezer for a couple of hours. Enjoy!
MY NOTES
NUTRITION
Serving: 1g | Calories: 195kcal | Carbohydrates: 50g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 270mg | Fiber: 1g | Sugar: 46g | Vitamin A: 1472IU | Vitamin C: 19mg | Calcium: 34mg | Iron: 1mg
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