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Watermelon Sorbet 1


1 cup sugar

3/4 cup water

1 Tbsp white crème de menthe or Campari (optional)

3 cups ripe watermelon flesh


Place the sugar and water in a small saucepan.

Bring to a boil over medium heat,stirring occasionally.

When sugar has dissolved,remove pan from heat and stir in the crème de menthe(if using).

Chill the syrup.

Remove the seeds from the watermelon flesh.

Place the flesh in the bowl of a food processor and process until liquefied(about 2 minutes).

Add purée to chilled syrup and stir to combine.

Freeze sorbet in an ice-cream maker according to the manufacturer’s instructions.

Store,frozen,in an airtight container.