Watermelon Sorbet
Ingredients
For the Sorbet:
- 5 cups cubed seedless watermelon about half a medium melon
- Juice of 1 lime
- 1 –2 tablespoons maple syrup or agave optional, to taste
- Pinch of salt
Optional Add-ins:
- 4 –6 fresh mint leaves blend in
- 1 –2 tbsp coconut milk for creamier texture
Instructions
- Cut and cube watermelon. Remove any seeds if needed and place cubes in a single layer on a parchment-lined baking sheet. Freeze for 2–4 hours.
- Blend frozen watermelon cubes with lime juice, salt, and any optional add-ins in a high-speed blender or food processor until smooth.
- Taste and sweeten with maple syrup or agave if desired.
- Serve immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze 1–2 hours for a firmer scoop.
Notes
- For best scooping, let sorbet sit out 5–10 minutes to soften.
- Add more lime for a tangier flavor.
- Coconut milk adds creaminess but isn’t essential.