- 3/4 cup Sugar
- 3/4 cup water
- 4 cups watermelon cubes
- 2 tablespoons Mint, chopped
- In a medium sauce pan, heat the sugar and water until mixture comes to a boil and the sugar is completely dissolved. Continue to heat for 2 minutes in order to reach simple syrup state. Remove from heat and transfer to a bowl. Place in the freezer to cool quickly and completely.
- Cut up the melon and place in a blender or food processor in batches until all 4 cups have been blended smooth. Stir in the chopped mint and cooled simple syrup. Place in freezer to chill for 20 minutes.
- Following your manufacturer instructions, place the base in an ice cream maker and let mix until thickened, 20-25 minutes. At this point the sorbet will be slushy, if you'd like a more firm consistency, transfer it to a air tight tupperware and freeze for 2 hours before scooping.