Side Dish: Watermelon, Cucumber and Mint Sorbet _lowres

Advocate photo by Cheramie Sonnier -- Watermelon, Cucumber and Mint Sorbet

Advocate-tested recipe

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.