When I was very little, my parents told me that if you swallowed watermelon seeds then a watermelon would grow inside your stomach. As it turns out, that is not true. It's a good thing because (1) that would be very painful, and (2) watermelon is delicious and without it you could not make this lovely, heat-beating sorbet.
Mint makes everything more refreshing.
Half a lemon to add an extra zest.
Combine mint with watermelon juice before adding it in the blender.
half a medium watermelon
1/4 cup loosely packed chopped mint
half a lemon
1/3 cup sugar (or less if it's a very sweet watermelon)
1-2 shots of vodka (to improve the texture)
Cut watermelon into cubes. Puree in blender with the juice of half a lemon. Strain the juice through a sieve. In a pot, heat juice and sugar over medium heat. Bring to a simmer and cook for about 15-20 minutes, stirring occasionally. Remove from heat and cool in ice bath or refrigerator. Once the liquid is cool, add the chopped mint and combine them in a blender for about 10-15 seconds. Stir in vodka. Add to ice cream maker and churn.
Note: I made up my own directions for this recipe and it turned out great. However, I later took a look at some other watermelon sorbet recipes and noticed that instead of boiling the watermelon juice, they created a simple syrup and added it to the watermelon juice. This might be an alternate worth trying.