Watermelon Sorbet

By DeBruynC1

Ingredients

• 1/2cup1/2 cup sugar
• 1/2cup1/2 cup light corn syrup or light agave nectar (the syrup or nectar makes the resulting texture quite smooth)
• 1/4cup1/4 cup freshly squeezed lime or lemon juice
• 33 fresh mint leaves
• 3pounds3 pounds watermelon, rind and seeds removed, cut into chunks

Details

Servings 4
Adapted from leitesculinaria.com

Preparation

Step 1

1. In a small saucepan, bring the sugar, corn syrup or agave nectar, lime or lemon juice, and mint to a boil, stirring until the sugar dissolves. Remove from the heat and let cool.
2. In a blender, puree half of the watermelon chunks. Strain through a fine-mesh strainer into a large bowl. Repeat with the remaining watermelon.
3. Add the slightly cooled syrup to the watermelon and mix well. Place in a 2-quart container, cover, and freeze for 3 to 4 hours. Flake the mixture with a fork. Scoop it up, place it in pretty bowls, and accept the oohs and aahs.