Watermelon and mint sorbet

Step 1/4

• ½ kg watermelon
• 3⅓ g mint
• ⅔ limes

• fine grater
• citrus press
• cutting board
• knife

Wash mint, dry, and pluck leaves from stem. Remove watermelon rind and seeds. Chop watermelon and set aside. Wash the limes and zest finely. Halve zested limes and juice.

Step 2/4

• 33⅓ g sugar
• 50 ml water

• small pot
• food processor
• cooking spoon

Pour lime juice, lime zest, sugar, and water into a pot over medium heat. Stir until the sugar has dissolved completely, remove from the heat, and let the mixture cool slightly. Purée chopped watermelon and mint leaves in a food processor until smooth. Pour in lime simple syrup and pulse to combine.

Step 3/4

• baking tin
• freezer

Poor cooled mixture into a baking tin and freeze for approx. 2 hrs. Remove sorbet from freezer and, using a fork, roughly break apart the mixture before returning it to the freezer for approx. 2 hrs. At the end of this time the sorbet should be frozen but not rock hard. Return it to the food processor.

Step 4/4

Purée sorbet in the food processor until smooth in texture. To serve, scoop into glasses. Enjoy!

Enjoy your meal!