Ingredients
-
1 cup (200 g) Sugar
-
1 cup (240 ml) Water
-
1/3 cup (15 g) fresh Mint
-
5 cups (770 g) 1-inch (2.5-cm) cubes seedless Watermelon
-
Generous pinch of Kosher Salt
-
2 tablespoons fresh Lemon Juice
Directions
Sorbet is such a refreshing and surprisingly easy treat to make, especially with the fresh, sweet fruits of summer, when cool bowls of goodness are especially welcome. The sorbet is composed of a simple syrup (equal parts sugar and water) and smashed or puréed fresh fruit, and the trick is getting the ratio of sugar to fruit just right to ensure a supple, smooth texture. To test if the ratio is right, simply place a washed egg on its side on top of the cold sorbet base. If the egg stays afloat, showing about a nickel-size bit of shell above the base, you’ve got it. If not, the base needs more sugar. Remember, it’s going to taste much less sweet once frozen.
Steps
|
1
Done
|
Place the sugar and water in a medium saucepan with the fresh mint. Bring to a simmer over medium high and stir to dissolve the sugar, 2–3 minutes. Turn off heat and steep the mint in the syrup for 15 minutes. |
|
2
Done
|
Meanwhile, put the watermelon in the bowl of a food processor fitted with a metal blade and process until smooth and frothy, or mash in a large bowl to a fine pulp using a manual masher. Pour the processed mixture into a large bowl, or using the same bowl for manually mashed watermelon, and add the steeped syrup, straining through a fine colander and pressing against the mint to release all flavor. Discard the mint. Add salt and lemon juice and stir to combine. Chill for at least 1 hour. |
|
3
Done
|
When fully chilled, place mixture in the frozen bowl of your ice cream maker and process according to manufacturer’s directions, usually 20–25 minutes to freeze. Cover with plastic wrap and freeze until ready to serve. Homemade sorbets and ice creams are best served within a few days of preparation. Do not store for more than 2 weeks. |
