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Watermelon Sorbet

Serves 4 to 6
Prep Time 10 mins

INGREDIENTS

  • 5 cups cubed (1-inch) seedless watermelon (from 3 pounds)
  • 1/3 cup liquid sweetener of choice, such as maple syrup, simple syrup, honey, or agave nectar
  • 2 tablespoons freshly squeezed lime juice (from 1 medium lime)
  • 1/4 teaspoon kosher salt

Preparation

  1. Line a rimmed baking sheet with parchment or wax paper. Spread 5 cups cubed watermelon on the baking sheet and freeze until solid, about 3 hours.
  2. Process the watermelon, 1/3 cup liquid sweetener, 2 tablespoons lime juice, and 1/4 teaspoon kosher salt in a food processor or high-speed blender until the bottom of the mixture becomes smooth and the top remains chunky, about 1 minute. Stop, scrape down the sides, and stir. Process again until smooth and creamy, stopping to scrape down the sides as needed, 4 to 6 minutes more.
  3. Serve immediately for a soft-serve consistency, or transfer to an airtight container or a loaf pan, press a sheet of parchment or wax paper onto the surface. Freeze until solid, 2 to 3 hours. (If using a loaf pan, wrap the entire pan in plastic wrap to prevent ice crystals from forming.)
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