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Watermelon Mojito Sorbet

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! 

watermelon mojito sorbet

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. ;)

watermelon mojito sorbet

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. ;)

watermelon mojito sorbet ingredients

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. 

Watermelon mojito sorbet steps

 
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. 
 
watermelon mojito sorbet recipe

Here’s the full recipe – I hope you’ll enjoy it!

If you try it, tag me @fANNEtasticfood on social media so I can see how you liked it – or let me know in the comments what summery adventures you got into while enjoying this watermelon-packed sorbet!

Yield: About 4 cups

Watermelon Mojito Sorbet

Watermelon Mojito Sorbet
This refreshing and summer-y sorbet is the perfect addition to your next backyard gathering. Enjoy with or without rum!
Prep Time 5 minutes
Additional Time 2 hours
Total Time 2 hours 5 minutes

Ingredients

  • 5 heaping cups watermelon cubes
  • juice of 1 lime
  • 3 tablespoons packed fresh mint leaves (about 2 sprigs)
  • 2 tablespoons water or white rum*

Instructions

1. Arrange watermelon cubes in a single layer on a plastic wrap or parchment-lined baking sheet and freeze overnight. (Freezing in a single layer is essential; tossing the cubes into a tupperware container and freezing will result in a big block of frozen watermelon instead of individually frozen cubes, which are much easier to blend up!)

2. Place the frozen watermelon, lime juice, mint leaves, and water or rum in a food processor or strong blender. Blend until completely smooth, stopping to scrape down the sides as needed to make sure everything gets blended together. The end result should be a soft sorbet texture that's not quite scoop-able. 

3. Spread the 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, let it sit at room temperature for a couple minutes to soften before serving. 

Notes

*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!

Want more super summery watermelon recipes to try? Here are some other faves:

Comments

  1. 1

    Mmm, trying this soon! I had a watermelon salad with feta, basil and a drizzle of balsamic last night and it hit the spot in these dog days of August!

  2. 3

    This sounds like the best summer treat! I have a mint plant that’s going crazy so this will help use it up!

  3. 5
    Roadrunner says

    Looks positively delicious. thanks!

  4. 6
    Ebeth Darby says

    Prepping for oral surgery on Friday and this literally what the doctor order! Thanks for sharing the tip on the consistency dif. if using water.

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