WATERMELON SORBET
Author: Sam | Ahead of Thyme Total Time: 8 hours 5 minutes Yield: 4 servings Diet: Vegan
INGREDIENTS:
• 4 cups watermelon, seeds removed and cubed
• 1 tablespoon lime juice, freshly squeezed
• 1-2 tablespoons water
• maple syrup or honey( optional, if needed)
• watermelon slices( optional, for serving)
• basil or mint leaves( optional, for serving)
INSTRUCTIONS: Line a large half sheet baking pan with parchment paper. Place cubed watermelon on the prepared pan spaced evenly apart. Freeze for 1-2 hours, then transfer to a freezer bag to freeze completely overnight. Combine frozen watermelon and lime juice in a food processor. Pulse mix to puree. Add water 1-2 teaspoons at a time, to get the sorbet to a smoother and scoop-able consistency.
The sorbet should be sweet enough if using ripe watermelon. If it is not sweet, add a little maple syrup or honey until desired sweetness is achieved. Serve immediately with small watermelon slices and / or basil or mint leaves( optional). Store any leftovers in a covered loaf pan in the freezer. Note that the longer it is in the freezer the harder it will get. If it is too hard to scoop, set the pan on the kitchen counter for 10-20 minutes until scoop-able.
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