Watermelon Sorbet /

Ideal for a Summer Buffet
Watermelon Meets Lime

Viet Nam - Saigon 1966 - CyclopoussesThis refreshing Vietnamese Watermelon Sorbet would be a nice conclusion to a summer lunch or buffet of Vietnamese style cooking. Small cookies like Langue de Chat would go nicely with this. And of course Ginger Soda is refreshing in the warm season.

Watermelon Sorbet





1½ cups Sugar
3 srigs fresh Mint
6 pounds seedless Watermelon
Juice of 2 Limes


First make a syrup by cooking the Sugar and a cup of Water, stirring constantly in a small  saucepan  over low fire until the Sugar has dissolved.  Add the Mint.  Bring to a boil and cook 5 fivutes. Remove from the fire, cover and let it stand for 20 minutes.

While the syrup is cooling, purée the Watermelon in a blender.  Strain the result into a large bowl, using a fine sieve.  Discard the remaining solids.

Next, pour the syrup through the sieve and strain it into the Watermelon Purée.  Squeeze out the Lime Juice and stir it into the mixture.

Cover this Purée and refrigerate at lest 2 hours, or up to overnight.

When ready to finish, freeze in an ice cream maker.  Pack into an airtight container and freeze at least and hour and up to 4 days.

When ready to serve, let it stand about 10 minutes before serving.  This wold go well with some traditional Vietnamese cookies Langues-de-Chat.  The recipe makes about a quart and a half, enough to serve about 8 people.


Downtown Saigon map - section from old survey map

Downtown Saigon

2 thoughts on “Watermelon Sorbet /

  1. Pingback: Vietnamese cuisine | Pacific Rim Gourmet

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