Nothing cools off like homemade sorbet on hot summer days. Watermelon mint sorbet best captures summer in a frozen treat.
– 4 pounds of watermelon, seeded and scooped into big chunks (that’s the most that would fit in my blender) – 1 tablespoon + 1 teaspoon raw (turbinado) sugar – 3 limes, juiced – 3 tablespoons white rum – pinch sea salt – 1 tablespoon + 1 teaspoon mint, chopped (I wish I had used more than pictured above!)
Put chunks of watermelon, sugar, lime juice, and rum in a blender. Chop up the watermelon (chop up sounds more fun than purée, doesn't it?).
After adding the mint, blend the mixture further until the mint is chopped into large flecks. To chill, place in the refrigerator for half an hour.
Place the mixture in your ice cream maker and proceed with the processing in accordance with the instructions provided by the manufacturer.
Place in a container that can seal tightly, place in the freezer for a few hours, and then serve hot.
If you leave the sorbet in the freezer for more than a few hours, it will freeze solid. Leave it out on the counter for about 20 minutes, or until you can scoop it up.