Mint Infused Watermelon Sorbet

It's July, in lower Alabama, so long hot days are pretty much a given. However this summer has been a particularly hot one, even for those us that find temps in the mid-60's somewhat nippy.

 

 On days like these, a tall glass of sweet tea packed with so much ice that the tea just fills the spaces is almost all that I want. Ice cold, super sweet, running down your arms juicy slices of watermelon, is about the only other thing I can work up the motivation to eat. I got a really large watermelon from the framers market last week-end. Later that same day, a neighbor dropped by and gave me another watermelon. What to do with so much melon? Sure we could just slice it, pop it in the fridge, and stuff ourselves with watermelon till our bellies sloshed around from all the liquid. As fun as that sounds, I opted to use some of the watermelon to make a sorbet. I decided to infuse the watermelon with some fresh mint. What could be more refreshing on hot day than a big bowl of mint infused watermelon sorbet? Let me just tell you, this stuff is seriously addictive!

Mint Infused Watermelon Sorbet

(printable recipe)
Ingredients:
5 cups seeded or seedless watermelon cut into chunks
3 limes, juiced (about 6 tablespoons)
4 sprigs of mint
1 cup sugar
1 Tbsp. honey
1/8 tsp. salt
1-2 Tablespoons vodka (*optional)

Method:
In a food processor or blender, combine melon with half the citrus juice; process or blend until smooth. (You should end up with about 5 cups of liquid.)
Transfer to a bowl and set aside. In a small saucepan combine fresh herbs, sugar, 1 cup of the watermelon puree, remaining citrus juice, honey, and salt. Bring to boiling over medium heat. Reduce heat; simmer 5 minutes, stirring occasionally. Remove from heat and let cool. Strain herb mixture into melon puree. Stir in the vodka if using. *(The vodka is just added to keep the sorbet from freezing too hard. A trick I learned when making David Lebovitz's strawberry frozen yogurt.) Cover and refrigerate 2 to 4 hours or in the freezer for about an hour.

Transfer chilled mixture to 1- to 2-quart ice cream freezer; freeze according to manufacturer's instructions. Remove sorbet from ice cream maker and place in a freezer safe container. Freeze the sorbet for about 2 hours.

Don't you want to dive in head first?