When temperatures soar and turning on the oven feels unbearable, a frozen watermelon sorbet offers the perfect solution. This refreshing dessert comes together with minimal effort and just a handful of pantry staples --- no ice cream maker required.
Ingredients:
4 cups seedless watermelon, cubed
2 tablespoons fresh lemon juice
1-2 tablespoons honey or maple syrup (adjust based on watermelon sweetness)
Small pinch of salt
Ready for more?
Ready for more?
Fresh mint leaves (optional)
Instructions:
- Cut the watermelon into cubes and arrange them in a single layer on a tray or in a container.
- Freeze for 4-5 hours until completely solid.
- Transfer the frozen watermelon to a food processor or high-powered blender.
- Add the lemon juice, honey or maple syrup, and salt, then blend until smooth and thick.
- If the blender seems to be struggling, add a tablespoon or two of cold water to help it along.
- Serve immediately for a soft-serve texture, or transfer to a container and freeze for an additional hour for a firmer consistency.
Pro tip: For an extra layer of flavor, add a few mint leaves or a bit of lemon zest while blending — it transforms this into an especially refreshing summer treat.
