Comment on this article

Watermelon-Mint Sorbet
from the kitchen of Wendy Temple

1 cup sugar
1/2 cup water
1/4 cup lemon juice (alternate mix lemon with lime juice)
3 cups watermelon
ΒΌ cup chopped fresh mint

Place the sugar, water, and lemon juice together in a saucepan,
stirring occasionally until the sugar is dissolved.

Remove from heat and chill.

Cut up the watermelon and remove all seeds.Puree in a blender
or food processor with mint. Stir into chilled syrup. Freeze in
an ice-cream maker according to the manufacturer's instructions.

Pack into an airtight container and store in the freezer.

(Yields approximately 4 cups)


Return to:

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]