Watermelon Mojito Sorbet

Have Made It

Recipe created by Anne Mauney, MPH, RD, dietitian and blogger at fANNEtasticfood.com

  • Yields

    4 cups



  1. Arrange watermelon cubes in a single layer on a plastic wrap or parchment-lined baking sheet and freeze overnight. (Freezing in a single layer is essential; tossing the cubes into a tupperware container and freezing will result in a big block of frozen watermelon instead of individually frozen cubes, which are much easier to blend up!)
  2. Place the frozen watermelon, lime juice, mint leaves, and water or rum in a food processor or strong blender. Blend until completely smooth, stopping to scrape down the sides as needed to make sure everything gets blended together. The end result should be a soft sorbet texture that's not quite scoop-able.
  3. Spread the mixture into a loaf pan or other freezer-safe container and freeze for at least 2 hours. The sorbet will be scoop-able after 2-3 hours and firmer after a longer freeze. If you freeze the sorbet longer than 2-3 hours, let it sit at room temperature for a couple minutes to soften before serving.

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