Watermelon, Cucumber and Mint Sorbet
Makes about 2 quarts, or 16 servings. Recipe is from “Southern Cooking for Company: More Than 200 Southern Hospitality Secrets & Show-Off Recipes” by Nicki Pendleton Wood (Nelson Books).
1 cup sugar
3 cups water
3 sprigs of fresh mint
3 cups deseeded watermelon chunks
1 cup peeled, deseeded cucumber chunks
¼ cup fresh mint leaves
1. Stir the sugar and water together in a saucepan and bring to a boil over medium-high heat. Boil, stirring a few times, until is dissolved. Remove from the heat and drop in 3 sprigs of mint. Let cool. Remove the mint sprigs.
2. Place the watermelon and cucumber chunks in a blender. Add the sugar syrup and mint leaves. Blend until smooth. You may need to do this in several batches. Pour through a strainer into a bowl, pressing on the solids. Refrigerate for 2 to 3 hours, until very cold.
3. Pour the watermelon mixture into the bowl of an ice cream maker and freeze according to the manufacturer’s instructions. Scoop into a freezer container and freeze for several hours until firm.