Mint Infused Watermelon Sorbet


5 cups seeded or seedless watermelon chunks

3 limes, juiced (about 6 tablespoons)

4 sprigs of mint

1 cup sugar

1 Tbsp. honey

1/8 tsp. salt

1-2 Tablespoons vodka (*optional)


In a food processor or blender, combine melon with half the citrus juice; process or blend until smooth.
Transfer to a bowl and set aside. In a small saucepan combine fresh herbs, sugar, 1 cup of the watermelon puree, remaining citrus juice, honey, and salt. Bring to boiling over medium heat. Reduce heat; simmer 5 minutes, stirring occasionally. Remove from heat and let cool. Strain herb mixture into melon puree. Stir in the vodka if using. *(The vodka is just added to keep the sorbet from freezing too hard.) Cover and refrigerate 2 to 4 hours or place in freezer for about an hour. Transfer chilled mixture to 1- to 2-quart ice cream freezer; freeze according to manufacturer's instructions. Remove sorbet from ice cream maker and place in a freezer safe container. Freeze the sorbet for about 2 hours.