Ingredients
- 3 1/2 cups fresh, seedless watermelon chunks (about half a watermelon)
- 1 tbsp fresh lime juice
- 1/4-1/2 cup water, room temperature
- 1/4 cup raw honey (optional)
- Handful of mint or basil leaves (optional)
Directions
- Place watermelon chunks in a single layer on a parchment-lined baking sheet. Freeze overnight.
- Add frozen watermelon chunks to a high-powered blender or food processor. Pour lime juice over top. (Add honey here if desired.) Add a few tablespoons of water to get the mixture started.
- Blend until smooth, adding more water and scraping the sides down to keep the blender or processor moving.
- Transfer contents to freezer-safe container. Eat immediately for a softer texture. Freezer 3-4 hours for a firmer texture.
Note: For storage longer than a few hours, allow at least 15-20 minutes for sorbet to soften up at room temperatures before scooping and serving.
Meghan Rodgers is the Everybody Craves editor. Reach her at (412) 380-8506 or mrodgers@535mediallc.com. See other stories, videos, blogs, recipes and more at EverybodyCraves.com.
