We make this sorbet on Pesach being that Kosher for Pesach sorbet tends to be expensive. Either way, homemade is always better!
8 cup Cubed Seedless Watermelon
1 orange, juiced & zested
1 lemon, juiced & zested
1.5 cup sugar
1 cup water
3 cup sprigs fresh mint
Puree the watermelon in a food processor, & add the citrus juices (DON'T strain the watermelon). Make simple syrup by combining the water and sugar in a saucepan, with the lemon/orange zest & sprigs of mint.
When syrup is cooled, discard the mint leaves, & freeze it in an airtight container. Freeze the watermelon puree in a separate container as well for a few hours (until its lightly frozen, not a hard block) & then add the watermelon puree back into the food processor.
Add the semi-frozen simple syrup to the food processor and blend to combine. After a couple more hours (4-5), put it BACK into the food processor and process it for a good 5 minutes until it resembles a creamy sorbet-like consistency. It is WELL WORTH THE EFFORT!