240ml fresh-squeezed lime juice
600g seedless watermelon, cut in chunks
6 mint leaves
Place the watermelon chunks in a self-sealing plastic bag and freeze for several hours or overnight. Place the water, sugar and mint leaves in a medium saucepan and bring to a boil on high heat. Stir until the sugar dissolves. Remove from the heat, discard the mint leaves and cool. Refrigerate until cold. When ready to make the sorbet, thaw the watermelon chunks for 3-5 minutes. Place the syrup, watermelon and lime juice in the blender jar and blend on the Ice Crush cycle. Use the tamper to push the sorbet into the blades until smooth. Serve at once.
Calories: 43; Fat: 0; Cholesterol: 0; Sodium: 6; Carbohydrates: 15; Fiber: 0; Protein: 0