With Memorial Day passed by, summer has set in. The Texas sun has started taking its toll, and it has become almost impossible to go out in the afternoon. With the heat rising and the dry weather, the best thing to keep yourself cool is to have loads of fruits.
To make your daily diet of fruit a little more interesting, my mom used to make different types of juice and sorbet for us. Back from school in the heated afternoon, and there was always a chilled glass of lemonade waiting. And, if I was lucky enough there was sometimes the watermelon or orange juice ready.
I love watermelon. My kid sister and I used to have the who-eats-the-slice-faster competitions. So, when I got this huge watermelon from the farmer’s market last weekend, and sis being not around I couldn’t figure out what to do with that huge fruit. I have slices, cubes, juice of the watermelon and the only thing left out was to make a sorbet. Picked up some fresh mint from my garden, threw them in and my sorbet was ready to get in the freezer.
Watermelon Mint Sorbet
- ½ of a medium watermelon, cut and deseeded
- ½ cup sugar
- 10-12 fresh mint leaves
- 1 teaspoon lime juice
- Put all the ingredients in blender and blend till everything turns to a juice
- Pour it in a loaf pan and put in the freezer for at least 2 hours
- Take out and break the icicles, and put it in the freezer once more for 1-2 hours
- Scrape off the sorbet and serve in glasses of your choice with fresh mint leaves
Hot Tips- You can also have the pureed watermelon without freezing it as a fruit juice