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Watermelon Mint Sorbet

This watermelon mint sorbet is made by crushing ripe watermelon and freezing it with fresh mint leaves. It develops a coarse, icy texture with tiny ice crystals that catch the teeth, presenting a bright, refreshing appearance. The dish showcases a pure, sharp melon flavor complemented by a hint of mint, with a slightly chewy, granular finish due to the small ice crystals.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Summer
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups cubed ripe watermelon seedless if possible
  • 10 fresh mint leaves mint leaves roughly chopped
  • to taste pinch of salt enhances flavor

Equipment

  • Mixing bowl
  • Freezer
  • Fork or muddler

Method
 

  1. Place the watermelon cubes in a mixing bowl. Use a fork or muddler to crush the watermelon until it releases juice and has a slightly pulpy texture, about 2-3 minutes, producing a fragrant, juicy mash.
  2. Add the chopped mint leaves and a pinch of salt to the watermelon mash. Stir well to combine, allowing the mint to release its aroma and flavor into the mixture.
  3. Transfer the mixture to a shallow dish or container suitable for freezing. Cover with plastic wrap or a lid and place in the freezer for about 2 hours.
  4. Remove the mixture from the freezer every 30 minutes. Use a fork to scrape and break up the ice crystals, mixing thoroughly to promote even freezing and a granular texture. Repeat this process 3-4 times over the next 2 hours until the sorbet reaches a coarse, icy consistency with small crystals.
  5. Once the sorbet is evenly frozen with small ice crystals, scoop into bowls immediately. Garnish with additional mint leaves if desired and serve with a visually icy, granular appearance.

Notes

For a smoother texture, you can blend the mixture briefly before refreezing, but this will reduce the icy, grainy texture which is key to this recipe.