Fresh Watermelon Sorbet
Transform fresh watermelon into the most refreshing sorbet with one simple technique. It's a great dessert or hydration strategy to share with the kids!
- 3 cups diced seedless watermelon
- 1/4-1/3 cups warm water (optional)
- 2 tbsp honey (optional)
Place the watermelon into a gallon sized freezer bag. Freeze for at least 2 hours and up to overnight.
Remove from freezer and, if it was in the freezer for more than 2 hours, let sit at room temperature for about 10-15 minutes to thaw a little.
Add frozen watermelon to the bowl of a food processor. Process, adding warm water as needed to help the mixture move around, as needed. Process until smooth.
Taste and add honey if desired. Serve cold.
- Freeze sorbet in a freezer-safe container for up to 1 month. Thaw at room temperature for about 20-30 minutes (or less time if you take it outside on a hot day!) before serving to allow it to soften up.
- You can also freeze in smaller portions if desired.
- The frozen pieces of melon will blend more easily if they are on the smaller side (so 1/2-1 inch big) and if slightly thawed. If it's having a hard time blending, walk away and do something else for a few minutes so it can thaw a bit. Then it will be easier to blend.
Calories: 34kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 128mgFiber: 1gSugar: 7gVitamin A: 649IUVitamin C: 9mgCalcium: 8mgIron: 1mg