Watermelon Mint Tea Sorbet Food

4-INGREDIENT WATERMELON SORBET

Steps:

• In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside. , In a blender or food processor, process the watermelon in batches until pureed. Transfer to a large bowl; stir in the sugar syrup and lemon juice. , Pour into a 13-in. x 9-in. dish; cover and freeze for 8 hours or until firm. Just before serving, puree watermelon mixture in batches until smooth. If desired, garnish with fresh mint.

WATERMELON-MINT ICED TEA (GREEK INSPIRED)

Steps:

• Puree the watermelon in batches until smooth, then strain into a pitcher. Cover and refrigerate until very cold.
• Bring 6 cups water to a boil in a medium saucepan. Remove from the heat, add the tea bags and honey and let steep 5 minutes. Add the mint leaves, cover and refrigerate until cold. Discard the mint leaves and add the tea to the watermelon juice. Serve over ice in tall glasses with mint sprigs, if desired.

WATERMELON MINT TEA SORBET

Steps:

• In a tea cup, place sugar, mint tea bag, and one cup of boiling water. Brew for 5 minutes. Stir until sugar is totally dissolve. Let cool completely.
• Place watermelon and lime in a food processor. Puree. Some people like to strain through a sieve. I use a seedless watermelon and skip that step.
• Combine cooled tea and watermelon puree. Stir very well.
• At this point, you can either pour into a freezer safe bowl and freeze or use an ice cream machine. I just freeze in freezer. Pull out fifteen minutes before you intend to serve, then scoop and enjoy!
• I like to make this the same day as https://www.justapinch.com/recipes/sauce-spread/fruit-sauce/pickled-watermelon-rinds.html

MINT WATERMELON SORBET

Steps:

• In a small saucepan, bring sugar and water to a boil, stirring constantly until sugar is dissolved; set aside. In a blender, process watermelon in batches until smooth. Transfer to a large bowl; stir in the sugar syrup, orange juice, mint, honey and lime juice. , Pour into a 13-in. x 9-in. dish; cover and freeze for 8 hours or until firm. Just before serving, transfer to a food processor; cover and process in batches until smooth.

WATERMELON-MINT SORBET

Steps:

• Cook sugar and 1 cup water, stirring constantly, in a small saucepan over low heat until sugar has dissolved. Add mint. Bring to a boil. Cook 5 minutes. Remove from heat. Cover; let stand 20 minutes.
• Working in batches, puree watermelon in a blender. Pour through a fine sieve into a large bowl; discard solids.
• Pour mint syrup through a fine sieve into a bowl; discard mint. Stir syrup into puree. Stir in lime juice. Refrigerate, covered, at least 2 hours (up to overnight).
• Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; freeze at least 1 hour (up to 4 days). Let stand at room temperature 10 minutes before serving.

WATERMELON SORBET

Steps:

• Cook the sugar, water and lemon juice together, stirring occasionally until the sugar is dissolved.
• Remove from heat and chill.
• Cut up the watermelon and remove all seeds.
• Puree in a blender or food processor.
• Stir into chilled syrup.
• Freeze in an ice-cream maker according to the manufacturer's instructions.
• Pack into an airtight container and store in the freezer.