Try this 3 ingredient watermelon sorbet recipe, a refreshingly icy summer dessert! Each bite is an explosion of pure juicy fruit flavor.
- 6 cups cubed seedless watermelon
- 6 tablespoons sugar
- 3 tablespoons lime juice
- 1 cup ice
Note: Make sure the base of the ice cream maker is frozen overnight before making this recipe.
- Chop the watermelon. Place in a blender and blend until a smooth juice forms, then add ice and blend again.
- Pour the mixture into an ice cream maker and freeze for 20 to 25 minutes. The texture will be icy and creamy at this point. If desired, place in a container and freeze for 1 hour for a harder texture that forms into scoops. You can freeze up to 2 hours day of (stir before serving). Freezing overnight makes a very icy texture. If you have leftovers the next day, allow them to sit at room temperature for about 20 minutes. To improve the texture, you can pulse in a blender or food processor if desired.
- Category: Dessert
- Method: Frozen
- Cuisine: Sorbet
- Diet: Vegan
Keywords: Watermelon sorbet