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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)
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