5 cups coarsely chopped seedless or seeded watermelon
1/2 cup low GI cane sugar
1/4 cup water
2 tbsp lime juice
1 teaspoon lime zest
- In a small saucepan on medium high heat, make a simple syrup by heating sugar, zest and water until the sugar has completely dissolved. Remove from heat and let fully cool.
- Place watermelon and lime juice in a food processor; process until smooth. Set a sieve over a large bowl and press the puree through to remove tiny seeds (or use a large new clean dish wash cloth over a bowl to do the same thing). Whisk in the sugar syrup. Chill, either in the refrigerator, or by placing in a metal bowl over an ice bath.
- Once the mixture has thoroughly chilled, pour the mixture into a shallow pan and
freeze in your freezer until semi-solid. Then take a fork and fluff it
up, returning it the the freezer till freeze firm. Then put in a
food-processor or blender to process until smooth.
OR freeze in your ice cream maker according to the manufacturer's instructions and follow directions.
- Place sorbet in an airtight container and freeze until ready to
serve. You may need to let it sit out for a little while before
serving, depending on the container and your freezer!
Scoop out and garnish with mint.