I’ve just walked in the door from the most fun picnic and playdate with one of my blog readers and fellow Seattle vegan mom! On our way home I dropped David off to play at my Mom’s house (thank you Mom!), and now I am left with 2 blissful hours of quiet while Jonathan naps! First on my list to do—share this recipe with you!
A few weeks ago my childhood BFF (now veggie too—woohoo!) sent me a recipe for Watermelon Ice Cream and said that I had to make it and report back. Of course, I never follow a recipe as it’s written and I instantly had ideas for what I would add. I really wanted to add lime because it pairs so well with watermelon and summer. Then I thought to add rum—adding alcohol helps it keep from freezing rock solid and the rum is an added flavor boost. Once I had lime and rum in the mix, mint was the obvious choice. But I was out of mint, and Jonathan was napping so I couldn’t run to the store. The only other thing I had around was ginger—would it work?
Oh yes, it works! In fact, it turns this ice cream from a Mojito into a Moscow Mule, but with rum, so then it’s a Mojito again? It can’t decide. And it doesn’t have to because it’s delicious just as it is!
This sorbet? ice cream? sherbet? is perfect for summer. It’s really light and refreshing—not heavy at all. The coconut milk keeps it a little creamier and scoopable, but I think it still falls well into sorbet territory.
Special thanks to my friend Kristin for sharing her Moscow Mule mugs—they just made the pictures! And saved my prop closet from officially overflowing!
I’d love for you to follow me on Instagram,
and tag pictures you take of my recipes with #frieddandelions so that I can see!
Watermelon Mojito Mule Sorbet, serves 6-8
4 c diced watermelon (not quite all of a smaller round one)
1 can full fat coconut milk
2 limes—juice of both, plus the zest of one (zest first before slicing open to juice!)
6 T agave
2 T light rum
2 inch piece of ginger, peeled (about the size of my thumb)
Place all ingredients in your blender and blend for a few minutes to break down the watermelon and ginger. Set in the fridge to chill for about 3 hours, or until really cold (this will help speed up the freezing process.
Following your machine’s instructions, pour into your ice cream maker and freeze. My Cuisinart takes about 20-30 minutes, depending on how cold the liquid is. Once it gets to soft serve consistency, transfer to a freezer safe dish and freeze the rest of the way, probably about 3-4 more hours. Allow it to sit at room temperature for a few minutes before serving for easiest scooping. Enjoy!
