It’s August. It’s been hot. It’s going to continue to be hot.
This weather makes it very easy, maybe a little too easy, for me to rationalize indulging in one of my biggest weaknesses – ice cream. So, I came up with this recipe as a much healthier way to satisfy my craving for a sweet refreshing treat.
- Pick a watermelon that feels heavy for its size. This means it’s full of water and therefore ripe.
- Look for what’s called the field spot, where the melon would have sat on the ground. It should be creamy yellow in color. If it’s white or there isn’t any spot at all, that means the melon was picked too early and isn’t ripe.
- Gently tap the watermelon. If the sound is deep and hollow, it’s ripe. If the sound is dull, the melon is likely over- or under-ripe.
Watermelon Mint Sorbet
Makes 1.5 Qts
- 6 cups diced watermelon
- 4 teaspoons lime juice
- 1/2 teaspoon lime zest
- 1/2 teaspoon minced fresh mint leaves
- 1 tablespoon honey
- 1/4 teaspoon sea salt
- 1/4 cup warm water
- Freeze watermelon chunks overnight on a parchment-lined or silicone-lined baking sheet.
- When ready to make the sorbet, let the frozen watermelon pieces defrost slightly, about 15 minutes.
- Add the watermelon pieces, lime juice, lime zest, minced mint leaves, honey, and sea salt into a food processor.
- Blend until smooth. Use the warm water as necessary to assist in the blending process.
- Eat immediately if you like a softer consistency or transfer to a freezer-safe container and freeze until firm, about 3-4 hours.