Summer is almost over, but it is still hotter than ever. Watermelons are still in the grocery stores at reduced prices and are a great refreshing treat. Sherbet, another cooling sweet is a past favorite of mine and it reminds me of the days when I walked to Sav-On Drugs to get a nice big scoop of rainbow sherbet during the summer. I loved the slight creaminess of sherbet without it feeling too heavy and the fruity flavors.
Mojitos are a great refreshing adult cocktail, so I decided to create the flavors of a Watermelon Mojito in sherbet form. The watermelon gets infused with mint and a splash of rum makes this sherbet — oh so adult. The alcohol also minimizes the sugar crystals, so the sherbet won’t get hard as a rock in the freezer.
4 cups watermelon puree (watermelon chunks pureed in blender)
1 cup simple syrup (equal parts sugar and water boiled and cooled)
1 1/4 cups heavy cream
1/4 cup mint leaves
4 tablespoons rum, light or dark
1. After pureeing your watermelon, pour it into a large glass measuring cup or bowl.
2. Add the simple syrup to the watermelon puree.
3. Next, add the heavy cream.
4. Stir the mixture together until smooth.
5. Chill the mixture in the refrigerator for at least 2 hours and then pour into your ice cream maker.
6. Process the sherbet until mostly thickened, about 20 minutes and chop the mint.
7. Add the mint to the sherbet slowly, so it is evenly distributed.
8. Next, add the rum and continue to process for 5 minutes until the consistency looks like soft serve ice cream.
9. Turn off the machine and scoop the sherbet into a plastic or ice cream container.
10. Freeze for 2 hours prior to serving to firm up the sherbet. Scoop the sherbet out of the container and enjoy!