Watermelon-Lime Sorbet

We'd eaten half a watermelon over the weekend, and what was left had gone soft. I wasn't about to toss it, so I turned it into something colder, sharper—and slightly worse for you. Lime gives it balance, mint adds a quiet lift, and somehow it tastes like I meant to do it all along. This is a practical way to use your leftover watermelon and to extend its greatness.

• The base
• ICE-100 going to town
• The End

Ingredients

• 770g ripe watermelon, cubed (seedless or deseeded)
• 250g white sugar
• 4 tablespoons fresh lime juice (about 2 limes)
• 1 tablespoon lime zest
• 1/4 teaspoon fine sea salt
• Small handful fresh mint leaves, bruised
• Optional: 1–2 tablespoons light corn syrup (for improved texture and scoopability)

Instructions

1. Blend the watermelon, sugar, lime juice, zest, and salt until smooth.
2. Add the mint: Gently bruise a small handful of fresh mint leaves and stir them into the base.
3. Chill and infuse: Let the mixture sit in the fridge until completely chilled (or for about 15 minutes if your watermelon was already cold) while your ice cream maker pre-chills.
4. Strain the base through a fine mesh sieve to remove pulp and mint leaves.
5. Churn the strained base in a Cuisinart ICE-100 using the gelato paddle. It should take about 40 minutes, or until thick and smooth.
6. Freeze: Transfer to a container, press parchment or plastic wrap against the surface, and freeze for 2–4 hours for best texture.

Notes

• The salt helps balance sweetness and brighten flavor.
• Corn syrup is optional, but helps prevent iciness—especially with watermelon's high water content.
• Try variations like basil instead of mint, or a small splash of tequila for an adult twist (apparently women do this at wedding and baby showers?).