Waterlemint Sorbet – a delicious recipe with watermelon, very generous, granulated sugar, light corn syrup, generous. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Add sugar, light corn syrup and lemon juice to a small saucepan (like like to add some of the lemon pulp as well). Heat and stir until sugar is dissolved and mixture just starts t o boil. Removed from heat immediately.", "While syrup (mixture from above) cools a bit, puree watermelon and partially tear the mint leaves.", "Whisk together lemon syrup and puree, then add mint leaves. Pour mixture into one-gallon Ziplock bag or large glass measuring bowl. Seal bag or cover bowl and let it sit (steep) in refrigerator until chilled.
2
Note: You can adjust the strength of the mint by how long you let it steep. I do about 4 hours and the mint is noticeable, but not overpowering.", "When ready to churn, strain mint leaves from the sorbet mixture and pour into ice cream maker. Churn until sorbet is a thick slush and hardly spins.", "Pour sorbet into 1 quart container and let it solidify in the freezer for at least 4-6 hours.", "Let sorbet thaw a few minutes before scooping and serving."]
110
kcal
Calories
28
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 3 cups Pureed watermelon, very generous 1/2 cups fresh squeezed lemon juice (a mix of lemon and lime is also excellent), 1/2 cup granulated sugar, 1/4 cup light corn syrup, and more.
Yes, Waterlemint Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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