Ingredients
Equipment
Method
Base Preparation
- Place watermelon cubes in a blender and pulse until completely smooth and liquefied.
- Heat water and sugar in a small saucepan until dissolved. Let cool slightly before adding to the watermelon puree along with lime juice.
Freezing and Texturing
- Pour the mixture into a shallow metal pan and place in the freezer for 45 minutes.
- Every 45 minutes, scrape the frozen edges into the center with a fork to create the signature grainy, icy texture. Repeat for 4-6 hours.
- Scoop three rounds into a matte white bowl. Garnish with a fresh mint sprig on top and a thin lime wheel tucked into the side.
Nutrition
Notes
Use a metal pan for faster freezing and better crystal formation.
If the sorbet is too hard to scoop, let it sit at room temperature for 3-5 minutes until a slight sheen appears.
If the sorbet is too hard to scoop, let it sit at room temperature for 3-5 minutes until a slight sheen appears.