Rate this recipe
4.6/5
(23 Votes)
Ingredients
- 1 cup sugar
- 1/2 cup corn syrup
- 4 tablespoons lemon juice
- 3 tablespoons grenadine
- 3 fresh mint leaves
- 1 (3-pound) seedless watermelon
Details
Servings 4
Adapted from foodnetwork.com
Preparation
Step 1
In a small saucepan, bring sugar, syrup, lemon juice, grenadine and mint leaves to a boil dissolving the sugar granules. Let cool slightly. Cut the rind off the watermelon and cut into chunks. Puree half of the chopped watermelon in a blender. Strain through a fine mesh strainer into a large glass bowl. Repeat with remaining watermelon. Add slightly cooled syrup mixture and mix well to incorporate. Place sorbet into a 2-quart plastic container and freeze for 3 to 4 hours.
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