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Easy Watermelon Sorbet

Recipes, Wellness Blog

Watermelon The Superfruit!

Not only does watermelon help keep you hydrated it is rich in vitamins A, B6 and C, contains an amino acid called citrulline that may help move blood through your body and lower your blood pressure. The cheery red color comes from lycopene, an antioxidant. Watermelon has more of this nutrient than any other fruit or veggie — even tomatoes. And it’s also a low calorie sweet treat!

As we move into watermelon season there are an abundant amount of recipes available. Here is an easy one that’s sure to be a crowd pleaser. While most sorbet recipes have you make a simple syrup to mix with the fruit that can take extra time to cool down before adding and the puree can chunk up when freezing. I found this recipe that take the common sense approach of freezing the watermelon in cubes before using, GENIUS!

Hat’s off to Tracy Ariza for her research and great idea! See her process and description here.

INGREDIENTS

  • 2 cups watermelon cubed
  • 1/2 lime Juiced

INSTRUCTIONS

  • Dice your watermelon, and place the pieces in the freezer overnight. After several hours in the freezer, you can proceed, but if the watermelon isn’t completely frozen, the sorbet will have more of a slushy texture rather than be a solid sorbet.
  • Place your diced, frozen watermelon into the food processor and add some lime juice. Use 2-3 cups of watermelon for each half lime, it’s a good idea to just add a few drops little at the beginning and add more, to taste as you process your sorbet.. Be careful not to add too much liquid as it can quickly turn into a slushy.
  • Continue to process your watermelon and lime juice in your food processor until you get a sorbet-like texture. You can add a little more lime juice as needed for taste and texture.
  • If you want a sweeter sorbet, you can add in a little honey, maple syrup or another sweetener of your choice. If using sugar mix it with some water first so it incorporates into the sorbet better.
  • Serve immediately.
Picture and recipe by Tracy Ariza