Gina says: I always love watermelon because it reminds me of sitting outside with my sisters. We weren’t allowed to eat it in the house because it was so messy. We’d have a ball, spitting seeds at each other, not a care in the world. This sorbet is a great way to pay tribute to a favorite fruit. And because watermelon is so seasonal, it reminds me of a bright summer day. This recipe calls for minimum ingredients, and it’s a pleasant surprise when you’re hosting a party and want something light and pretty. If you add a little vodka to it, the party will just get better!
SERVES 4
1 cup sugar
½ cup light corn syrup
4 tablespoons freshly squeezed lemon juice
3 tablespoons grenadine
3 fresh mint leaves
1 3-pound seedless watermelon
In a small saucepan, bring the sugar, corn syrup, lemon juice, grenadine, and mint to a boil, cooking until the sugar dissolves. Remove from the heat and let cool slightly.
Cut off the rind of the watermelon, and cut the watermelon flesh into chunks. In a blender, puree half of the watermelon chunks. Strain through a fine-mesh strainer into a large bowl. Repeat with the remaining watermelon. Add the slightly cooled syrup mixture and mix well. Place in a 2-quart plastic container, cover, and freeze for 3 to 4 hours.
