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.
The recipe:
Place watermelon pieces, sugar and lime juice in a blender.
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.
Watermelon & Mint Mojito Sorbet
4 lb. piece watermelon, rind removed and cubed
2 tablespoon granulated sugar (or more/less depending on sweetness of fruit)
¼ cup fresh lime juice
1 tablespoon plus 1 teaspoon (packed) thinly sliced fresh mint
2 tablespoon 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.
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)!
Sommer@ASpicyPerspective
Whoooo! What a kicky combination. Think I'm going to have to make a batch this weekend.
carolinaheartstrings
This is the perfect way to eat watermelon. Yum. Great pictures. Come over and visit us today. We have a wonderful chilled cantaloupe soup! And a great giveaway from the Fairy Hobmother.
sippitysup
2 tablespoons rum are optional? Optional?? I say make it 4 tablespoons and make it mandatory. GREG
Lauren at Keep It Sweet
Such a fun and refreshing dessert! Much more exciting than typical sorbet.
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.
Baking Serendipity
This looks fantastic! I love the story about sticking seeds to your foreheads...but this sorbet even more 🙂 Weren't we all funny as teenagers?!
elisabeth@foodandthriftfinds
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
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 🙂
Drick
oh yeah, cool and refreshing, and I bet deliriously addictive...
Sanjeeta kk
Looks like a perfect summer treat for my family, Dara! Love the vibrant color...full of life.
Raquel@Erecipe Free Nutrtional Calculator
what a refreshing drink...I think my husband would love this, I love watermelon and my husband love to drink =) cheers.
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
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.
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!
Erin @ Dinners, Dishes and Desserts
I just made strawberry sorbet, but now I want to make this! Watermelon and mint together sound wonderful!
Sylvie @ Gourmande in the Kitchen
Sounds like the perfect excuse to have a cocktail for dessert! I assume the 2 TBS is just a starting point right 😉
Sabrina
watermelon mint and rum! I don't think it could get better than that! beautiful pictures!!!!
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~
Mardi@eatlivetravelwrite
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!