Summertime Watermelon Sorbet
Light, luscious, and bursting with peak-summer flavor, this watermelon sorbet is everything you crave on a hot day. Made with fresh puréed watermelon, a splash of lime, and just the right touch of sweetness, it’s a simple, no-fuss treat that tastes like sunshine in a scoop.
Equipment
- 1 Ice cream maker
Ingredients
- 8 cups seedless watermelon, cubed into bite-size pieces
- 1/2 cup light agave syrup
- 3 tbsp. fresh-squeezed lime juice
Instructions
- DIRECTIONS Prepare your ice cream maker by freezing the bowl, or if you have an instant ice cream maker, just have it clean, dry and ready on the counter.
- Cut the watermelon into bite-sized pieces. Measure out about 8 cups of these pieces. Place the watermelon into a food processor or blender, and puree until smooth.
- Strain watermelon puree through a fine sieve to remove any pulp or seeds. I like to push the puree through the sieve with a spatula and then scrape the bottom of the sieve to collect any that sticks to the bottom of the sieve. At this point, you will have 5 cups of an absolutely delicious watermelon juice. (If you want to make more than 5 cups worth, you can drink it plain over ice, or use it in a fun, fancy summer cocktail with gin and lime juice and maybe a little bit of Aperol.)
- Blend the 5 cups of watermelon juice with the lime juice and agave syrup. Refrigerate for about 2 hours or overnight.
- Pour this mixture into the bowl of your ice cream maker and churn until firm. Place in the freezer in an airtight container and freeze until solid. When ready to serve, allow it to sit out for about 5-10 minutes before scooping. Serve with a sprig of mint or a wedge of lime.
