Watermelon Sorbet

 INGREDIENTS  3 1/2 cups fresh seedless watermelon chunks, (about 1/2 medium watermelon)  2 tsp freshly squeezed lime juice  1/4 cup warm water, as needed  raw honey (optional) to taste.*  * I did not use anything to sweeten my sorbet.     INSTRUCTIONS  Freeze watermelon chunks overnight. I lay mine out on a baking sheet lined with parchment paper.  Place the frozen watermelon chunks in a food processor or heavy duty blender, along with lime juice, and allow to sit for 5 minutes to slightly thaw.  Blend until smooth.  You may need to add some of the warm water and press down with a spatula to help the process along.  Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm.

INGREDIENTS

3 1/2 cups fresh seedless watermelon chunks, (about 1/2 medium watermelon)

2 tsp freshly squeezed lime juice

1/4 cup warm water, as needed

raw honey (optional) to taste.*

* I did not use anything to sweeten my sorbet.

 

INSTRUCTIONS

Freeze watermelon chunks overnight. I lay mine out on a baking sheet lined with parchment paper.

Place the frozen watermelon chunks in a food processor or heavy duty blender, along with lime juice, and allow to sit for 5 minutes to slightly thaw.

Blend until smooth.  You may need to add some of the warm water and press down with a spatula to help the process along.

Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm.

IMG_1106.JPG
IMG_1126.JPG
IMG_1121.JPG
2 Comments
Print Friendly and PDF