• Tommy Centola

Watermelon Lime Sorbet

It has been a hot summer here in Arkansas. Sometimes I think the heat is worse here than in New Orleans. Here's a recipe to help cool you down.


1 1/2 cups water

1/2 cup sugar

1 tablespoon light corn syrup

Pinch of salt

3 large mint sprigs, crushed

3 cups cubed watermelon

2 teaspoons lime zest

3 tablespoons fresh lime juice


In a medium saucepan, bring 1 1/2 cups water, sugar, corn syrup, and salt to a boil over medium-high heat, stirring occasionally, until sugar is dissolved. Remove from heat. Add mint, and let cool completely. In the container of a blender, place watermelon; process until smooth. Strain through a fine-mesh sieve into a bowl, pressing with a spatula (there should be about 2 cups juice). Discard solids. Add sugar mixture, lime zest and juice to watermelon juice; refrigerate until very cold. Pour mixture into an ice cream freezer and process according to the manufacturer's instructions. Spoon into a freezer-safe container, and freeze until firm. Let sorbet stand at room temperature a few minutes to soften before serving.


Enjoy!!!

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Good Cooking, Good Eating and Good Living!!!

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