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Watermelon Sorbet
Icy Summertime PERFECTION, in a sweet, frozen, healthy treat.
Skip the snow-cone shacks this Summer, and make your own healthier, ice cold treat!
Simple prep, and you don’t even need an ice cream maker!
Made up of over 90 percent water, watermelon is one of the most hydrating foods available to us. Thank goodness it’s peak watermelon season during these HOT Summer months! Mother Nature definitely knows what she’s doing.
Besides being full of water, watermelons are also a surprisingly nutrient-dense food. They provide high levels of vitamins, minerals, and antioxidants all within just a small number of calories.
Watermelons are actually relatively low in sugar compared to other fruits. A one-cup serving of diced watermelon has just nine grams of natural sugar. That’s less than what you’d get from my favorite fruit; apples (11 grams).
Ingredients:
- 1 small seedless watermelon, peeled and cubed
- 1/3 cup raw honey, or pure maple syrup
- 1 fresh lime, juice & zest
- fresh mint leaves and lime wedges, to garnish
Instructions:
Rinse your watermelon thoroughly and pat the excess moisture with a towel.
Using a large kitchen knife, carefully cut the melon in half.
Place one half cut side down on a 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.
Prepare a large tray 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, honey, lime juice and zest into a high speed blender or food processor and pulse until smooth, pausing once or twice to scrape the sides.
Transfer this puree into a deep baking dish, cover with a plastic wrap and freeze until sorbet is scoopable about 1-2 hours.
Once it’s completely set, scoop into serving bowls and garnish with fresh mint leaves and lime wedges.
Enjoy!
❤Rachel
Ingredients
- 1 small seedless watermelon, peeled and cubed
- 1/3 cup raw honey, or pure maple syrup
- 1 fresh lime, juice & zest
- fresh mint leaves and lime wedges, to garnish
Instructions
- Rinse your watermelon thoroughly and pat the excess moisture with a towel.
- Using a large kitchen knife, carefully cut the melon in half.
- Place one half cut side down on a 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.
- Prepare a large tray 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, honey, lime juice and zest into a high speed blender or food processor and pulse until smooth, pauseing once or twice to scrape the sides.
- Transfer this puree into a deep baking dish, cover with a plastic wrap and freeze until sorbet is scoopable about 1-2 hours.
- Once it's completely set, scoop into serving bowls and garnish with fresh mint leaves and lime wedges.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1 small seedless watermelon, peeled and cubed
- 1/3 cup raw honey, or pure maple syrup
- 1 fresh lime, juice & zest
- fresh mint leaves and lime wedges, to garnish
Instructions
- Rinse your watermelon thoroughly and pat the excess moisture with a towel.
- Using a large kitchen knife, carefully cut the melon in half.
- Place one half cut side down on a 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.
- Prepare a large tray 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, honey, lime juice and zest into a high speed blender or food processor and pulse until smooth, pauseing once or twice to scrape the sides.
- Transfer this puree into a deep baking dish, cover with a plastic wrap and freeze until sorbet is scoopable about 1-2 hours.
- Once it's completely set, scoop into serving bowls and garnish with fresh mint leaves and lime wedges.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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