Cookin Canuck

Watermelon Mojito Sorbet Recipe

by 64 Comments

Watermelon Mojito Sorbet Recipe

When I was a kid, eating watermelon was a different experience than it is now. For one, we never considered making it into a sorbet, mojito-inspired or otherwise. More importantly, the refreshing summertime fruit was packed with large black seeds. As an adult, I appreciate not having to sift through the watermelon in my mouth and attempting to delicately deposit the seeds onto my plate via a spoon. As kids, however, my friends and I relished the watermelon seeds as projectiles in our seed-spitting contests. Who could spit them the farthest? The highest? The fastest, in machine gun fashion?

As we came into our pre-teen years, bedroom walls plastered with the likes of Duran Duran and Shaun Cassidy (he could Da Doo Ron Ron towards me anytime, as far as my hormonal self was concerned), we spent afternoons playing a different game. We would each gather together a palmful of seeds dried in the sun and carefully stick them to our foreheads, with the help of a dollop of saliva. We then labeled each seed with our favorite boy names, predictably choosing the heartthrobs from our bedroom wall Tiger Beat galleries. Slowly the seeds would dry up and, one by one, they would fall from our foreheads. The last one standing – or sticking, I should say – would be our future husband. Highly scientific and reliable.

These days, I am content to eat watermelon wedges, the sweet juice dripping down my chin and arms. Last summer I took things one step further and pureed the fruit, along with fresh mint, lime juice and rum, into a Watermelon Mojito. Just as easily, this concoction can be thrown into an ice cream maker and made into a sorbet, with or without the rum, depending on the recipients. If you leave the sorbet in the freezer for several hours, it will indeed turn rock solid. Just leave it out on the counter to soften.

Don’t forget that this is Vegetarian week (appetizers, sides, entrees) in our Get Grillin’ event. Feel free to pop over and share your recipes for a chance to win a fantastic Stir-Fry and Steamer Set from ManPans.

The recipe:

Place watermelon pieces, sugar and lime juice in a blender.

WatermelonSorbet1

Puree until the mixture is smooth. Add the mint and rum (optional), and puree until the mint is reduced to large flecks. Chill in refrigerator for 30 minutes.

Pour watermelon puree into ice cream maker and process according to manufacturer’s instructions.

Transfer to an airtight container and freeze for at least 3 to 4 hours. Serve.

WatermelonSorbetLS

Other fruit sorbet recipes:

Cookin’ Canuck’s Easy Strawberry Sorbet
Simply Recipes’ Blueberry Sorbet
FatFree Vegan Kitchen’s Ridiculously Easy Pineapple Sorbet
The Chocolate Gourmand’s Blackberry Sorbet

Watermelon & Mint Mojito Sorbet

4 lb. piece watermelon, rind removed and cubed
2 tbsp granulated sugar (or more/less depending on sweetness of fruit)
1/4 cup fresh lime juice
1 tbsp plus 1 tsp (packed) thinly sliced fresh mint
2 tbsp white rum (optional)

Place watermelon pieces, sugar and lime juice in a blender. Puree until the mixture is smooth. Add the mint and rum, and puree until the mint is reduced to large flecks. Chill in refrigerator for 30 minutes.

Pour watermelon puree into ice cream maker and process according to manufacturer’s instructions.

Transfer to an airtight container and freeze for at least 3 to 4 hours. Serve.

Makes about 3 cups.

Printable recipe

 

Reader Interactions

Comments

  1. Maureen

    Surely the rum isn’t optional. 🙂 This looks beautiful. I love mojitos and I love watermelon but would never have thought to put them together, especially like this. Very yummy.

    Reply

  4. Elin

    CC that watermelon mojito sorbet is just great for the hot hot weather now 🙂 Thanks for sharing such a great post 🙂

    Cheers,
    Elin

    Reply

  7. claudia lamascolo

    Now this is perfection for us here, I am actually growing a watermelon, yep just one no room so glad I got one coming along.. they grow huge. This is on the list to try for sure lovely photo!

    Reply

    • Dara (Cookin' Canuck)

      How fun, Claudia! I hope you enjoy your watermelon – it always tastes better when you’ve grown it yourself.

      Reply

  11. Kimby

    Aren’t seedless watermelons the greatest? (Except for not being able to play the future husband game — what a hoot!) And Tiger Beat… many a day (and night) was spent poring over heartthrobs in that magazine. Thanks for the memories, Dara — and for the mojito sorbet recipe!

    Reply

    • Dara (Cookin' Canuck)

      Tiger Beat magazines were often scattered around my room – a must for any pre-teen girl.

      Reply

  18. Jean (Lemons and Anchovies)

    Dara, this post brought back memories. I remember Duran Duran and Tiger Beat–gosh it’s been so long. Good, fun times.

    I’m collecting ideas for sorbet and since my husband loves watermelon, this gets added to the list…and I won’t leave out the rum, no way!

    Reply

  22. [email protected]

    Of course I see this when I am away from my ice cream maker for 6 weeks. But no matter, I think even just mushed up these ingredients would be fabulous! Bookmarking to try when I get home!

    Reply

  23. Liz

    I printed off a recipe for watermelon mojitos last summer…but never got around to making them. Your sorbet sounds even more appealing…and so beautiful~

    Reply

  26. MikeVFMK

    Oh. Hell. No. I mean, yeah. I will wish myself to sleep that I wake up with a tub of this in my freezer. That’s not asking too much, is it? This has to be a shade short of heaven. Love this, Dara!

    Reply

  27. Jeanette

    What a refreshing way to enjoy watermelon – I’ll have to try this (the non-alcoholic version!) for my kids, I’m sure they’ll enjoy it, reminds me of eating frozen watermelon cubes when I was a kid.

    Reply

  28. Roxana GreenGirl

    this post put a big smile on my face. We had the spitting contest too. Oh, and the Duran Duran times, ah, to be young again 🙂
    We love watermelon and this sorbet sounds great all season. Thanks for sharing Dara

    Reply

  32. marla

    Gorgeous sorbet Dara. I bet so refreshing on a hot summer day. Funny those black seeds…amazing how our preferences change as we grow 🙂

    Reply

  33. [email protected]

    Just left a message on your spiked bluberry crumb bars…don’t know if it went through, did nto see, maybe missed indication that it will be shown when approved…at any rate, I decided to check your most recent post, which is awesome. Love watermelon pops, and now sorbet, with mojito?….how exciting is this!
    Love the refreshing sorbet, and thanks for sharing!
    BTW-I’m your newest follower:DDD

    Reply

  35. Heather @ Multiply Delicious

    I love the memories you have of watermelon as a child. I have the same. Summer camp wasn’t the same without watermelon and a seed spitting contest. Ha! But now, I’m happy they have the seedless option.
    This is the perfect summertime treat. And the perfect reason to get the ice cream maker out too.

    Reply

  40. Carolyn

    Oh, this looks delicious and refreshing. I’d have to do the rum, I know it would make it that much better. Have a great 4th (and Canada Day)!

    Reply

  42. Elizabeth

    Ahhh, seed spitting. It’s so hard to enjoy watermelon in the city! Your sorbet looks so delicious. I have two more weeks of pregnancy and am definitely adding this to my list of things to do when I’m no longer with child.

    Reply

  46. Lea Ann

    I take exception to that..those watermelons with those annoying seeds that you describe and had to spit, tasted better than the seedless ones we buy now. And bring along with them so many Summer evening family gathering memories..yard included. No plates required. Don’t get me wrong, I love using the seedlesss in salad recipes.

    Reply

  48. Meghna

    I came across your blog via TasteSpotting and Watermelon Mojito Sorbet sounds like a perfect for summer heat. …. Great clicks!!! This one is definitely a keeper…. I am hosting a Healthy Cooking Challenge featuring Healthy desserts… I would love for you to send in this for the event. This is a perfect guilt free dessert!!

    Reply

  54. Michael Paul W

    Wonder if the mandatory rum might lower the freezing point, maintaining the texture? Wouldn’t the sorbet freeze up solid after 3 hours without the rum? I’ve had that issue with a lemon sorbet that had vodka and limoncello in the recipe. When I left out the liquor so the kids could join in, the sorbet fr

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Left Menu Icon