Locally Owned, Organically Grown

Watermelon Sorbet


  • 1/2 c. sugar
  • 1/2 c. light corn syrup or light agave nectar (the syrup or nectar makes the resulting texture quite smooth)
  • 1/4 c. freshly squeezed lime or lemon juice
  • 3 fresh mint leaves
  • 3 lbs. watermelon, rind and seeds removed, and cut into chunks


In a small saucepan, bring the sugar, corn syrup or agave nectar, lime or lemon juice, and mint to a boil, stirring until the sugar dissolves. Remove from the heat and let cool.

In a blender, puree half of the watermelon chunks. Strain through a fine-mesh strainer into a large bowl. Repeat with the remaining watermelon.

Add the slightly cooled syrup to the watermelon and mix well. Place in a 2-quart container, cover, and freeze for 3 to 4 hours. Flake the mixture with a fork. Scoop it up, place in pretty bowls, and accept the oohs and aahs!

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The Harvest Beet Fall 2017 What's Inside?

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