← Nouns Cooking · Dessert Parlour

Ingredients

• 800 g ripe watermelon flesh, seeds removed, cubed
• 120 g caster sugar
• 120 ml Water
• 2 tbsp lime or lemon juice
• 1 pinch Salt
• mint leaves, to serve (optional)

Method

1. Heat the sugar and water in a small pan over medium heat, stirring, until the sugar dissolves, then simmer for 1 minute. Leave to cool.
2. Blend the watermelon until completely smooth, then pour it through a sieve to catch any stray seeds and pulp.
3. Stir in the cooled syrup, lime juice and salt. Chill the mixture well if you have time.
4. Churn in an ice-cream machine for 20–25 min, then freeze for 2 hours to firm up.
5. No machine? Pour into a shallow tub and freeze, breaking it up with a fork every 30 min for about 3 hours. For a smoother texture, blitz the frozen chunks in a food processor just before serving.
6. Soften for 5 min at room temperature, then scoop and serve with mint.

Tips

• Taste the watermelon first: very sweet fruit may need a little less sugar, but sugar also keeps the sorbet soft, so don't cut it too far.
• A tablespoon of vodka in the mix stops it freezing rock hard (leave it out for kids).

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano GialloZafferano Minimalist Baker