Watermelon and mint sorbet

We recently went on some rather tasty ice cream adventures with the Creamery, and then decided to cast our eyes to the fruitier end of the spectrum. Sound the call of sorbets. Watermelons are still in season and heat waves are not uncommon. Try out this pretty in pink watermelon sorbet recipe for some old fashioned goodness.

watermelon sorbet


5 cups seedless watermelon chunks
3 limes, juiced
4 sprigs of mint
1 cup sugar
2 Tbsp vodka (optional)


1. In a food processor or blender, combine the watermelon chunks with half the lime juice. Process or blend until smooth. Transfer your watermelon purée to a bowl and set aside.
2. In a small saucepan, combine the mint, sugar and the remaining lime juice. Bring to a boil over medium heat.
3. Reduce the heat and simmer for 5 minutes, stirring occasionally.
4. Remove the saucepan from the heat and leave it to cool.
5. Strain the minted syrup into the watermelon puree and stir in the vodka if you are using it. (The purpose of the vodka is to keep the sorbet from freezing too hard).
6. Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions.
7. Immediately scoop the sorbet into a chilled container. Freeze until solid.

If you don’t have an ice cream maker, don’t fret, simply pour the liquid into a container and place in the freezer. After an hour or so, take it out and beat with a fork before putting it back in the freezer. Repeat this a couple of times to get the right texture.


And there you have it. A lovely pink sorbet recipe to whip out on a whim. We think it’s a great way of savouring the flavours of warmer days.

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