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!
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.
Notes
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.