Ah, the dog days of summer – the time of year when the humidity feels like it will last forever and you have to wait until 9 p.m. to go outside unless you want to sweat buckets.
In other words, perfect weather for frozen, hydrating treats, like this Watermelon Mojito Sorbet – rum optional. 😉
Thank you to my friends at The Watermelon Board for sponsoring this post!
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August.
The smell (and taste) of chlorine.
The blast of hot air when I open the door.
A perpetual visor/hat crease on my forehead.
Watermelon juice dripping down my chin.
The feel of an icy treat melting slowly on my tongue.
What comes to mind for you when you think of August? I’m guessing this may be different for those of you in the southern hemisphere. 😉
Regardless of whether August is summer or not where you are, this fun Watermelon Mojito Sorbet is your answer to hot days that feel like the air is so still and thick you could swim through it.
A bonus is that in addition to being delicious and COLD, this sorbet is also really hydrating thanks to the watermelon! The perfect snack to replenish all that sweat.
All you need is watermelon, lime, mint, and a little water – or rum. You do you. 😉
The only other thing you need for this recipe is a little time, but luckily it is mostly hands off.
Once your watermelon is chopped, arrange it into a single layer on a plastic wrap or parchment-lined baking sheet and freeze it overnight. The single layer is essential, guys – don’t try to toss the cubes into a tupperware because then you will just have one huge block of frozen watermelon vs. individually frozen cubes, which are much easier to blend up. 🙂
Once your watermelon is frozen, place it into a food processor or strong blender along with the lime juice, mint leaves, and water or rum (just a little, don’t worry – but obviously if you’re giving this to kids or avoiding alcohol yourself, use the water).
Blend until smooth; the end result should be a soft sorbet texture that’s not quite scoop-able.
Spread the blended mixture into a loaf pan or other freezer-safe container and freeze for at least 2 hours.
The sorbet will be scoop-able after 2-3 hours and firmer after a longer freeze. If you freeze the sorbet longer than 2-3 hours, just let it sit at room temperature for a couple minutes to soften before serving.
Here’s the full recipe – I hope you’ll enjoy it!
February 13, 2020 by Anne This refreshing and summer-y sorbet is the perfect addition to your next backyard gathering. Enjoy with or without rum! Prep Time5 minutes Additional Time2 hours Total Time2 hours 5 minutes Yield 4 cups Pin This *Using water will result in a very solid sorbet when frozen overnight, while rum will create a slightly more scoop-able version, since the alcohol won't freeze solid in the mixture.Using rum will not make this taste overly alcoholic since it's a very small amount, but if you are avoiding alcohol or offering this to kids, use the water! Please leave a comment on the blog or share a photo on InstagramWatermelon Mojito Sorbet
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Want more super summery watermelon recipes to try? Here are some other faves:
- Roasted Salmon with Watermelon Salsa
- Watermelon Rind Coleslaw
- Watermelon Rind Gazpacho
- Watermelon Rosemary Popsicles
- Sesame Shrimp and Watermelon Salad
- Pickled Watermelon Rind (Two Ways)
