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Watermelon Sorbet

You know you want some...



  • 1 cup sugar
  • 1/2 corn syrup
  • 4 tablespoons lemon juice
  • 3 tablespoons grenadine
  • 3 fresh mint leaves
  • 1 (3-pound) seedless watermelon


In a small saucepan, bring sugar, syrup, lemon juice, grenadine and mint leaves to a boil dissolving the sugar granules. Let cool slightly. Cut the rind off the watermelon and cut into chunks. Puree half of the chopped watermelon in a blender. Strain through a fine mesh strainer into a large glass bowl. Repeat with remaining watermelon. Add slightly cooled syrup mixture and mix well to incorporate. Place sorbet into a 2-quart plastic container and freeze for 3 to 4 hours. Serve with a strawberry garnish.

Appeared in print 7/28/10

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