There is just nothing better in the summer than some cold watermelon…absolutely nothing! Watermelon has always been my favorite fruit, and when it comes in season, I’m a happy camper. I love it plain with just a little Himalayan salt or with other melons such as cantaloupe. This refreshing and delicious watermelon sorbet recipe is a wonderful after-dinner dessert, healthy treat, or an end-of-day enjoyment on the patio. Healthier than sugar-laden snowcones, your kids will love this and even ask for more.
RELATED: Health Benefits of Watermelon
Watermelon is one of the most hydrating foods we can eat. And the health benefits of watermelon are tremendous! Watermelons consist of an impressive amount of vitamins and minerals without consuming too many calories. Watermelons are actually low in sugar compared to other fruits. In fact, a one-cup serving of diced watermelon contains nine grams of natural sugar–not refined sugar! To compare, apples contain 11 grams of natural sugar.
Refreshing and Delicious Watermelon Sorbet Recipe
Total Servings: Approximately 8
1 small seedless watermelon, peeled and cubed
1/3 cup raw honey or pure maple syrup (I like raw honey the best!)
1 fresh lime juice & zest
fresh mint leaves and lime wedges, to garnish (optional)
Clean the watermelon outside thoroughly and pat dry any excess moisture.
Using a large and sharp kitchen knife, cut the melon in half.
Place one half cut side down on a clean cutting board and slice vertically down the middle to the end to create quarters.
Carefully slice off the rind, and slice the melon into cubes. If you’re not sure how to cut the watermelon into cubes, there are many examples on Google.
Prepare a large baking sheet by lining it with parchment paper.
Place the cubed watermelon in a single layer on the prepared baking sheet.
Place into the freezer and freeze for at least 4 hours or overnight, until completely frozen.
Next, place your frozen watermelon cubes, raw honey, lime juice, and zest into a high-speed food processor and pulse until smooth, pausing once or twice to scrape the sides. The results should look like a puree.
Transfer the puree into a deep baking dish, cover with a plastic wrap and freeze for about 1-2 hours until the sorbet is scoopable.
When completely set, scoop into serving bowls and garnish with fresh mint leaves and lime wedges.
If you enjoy a creamier watermelon treat, you can use coconut milk instead of lime juice and zest. This ends up being more like a watermelon ice cream, and it is perfect!