Summer means icy treats to me. This recipe is a take on my cantaloupe sorbet from last year.
I know lots of diets recommend avoiding watermelon because it has a high sugar content, but unless you’re sitting down to a whole watermelon feel free to enjoy a little when it’s in season.
Watermelon has more of the cancer-fighting antioxidant lycopene than any other fresh fruit or vegetable. How can we not enjoy it nutrient-dense powerhouse?
Plus watermelon is a great source for vitamin C, vitamin A, and vitamin B6. These combinations provide great antioxidant protection from free radical oxidative damage.
Make sure to puree the mixture until there are no lumps of watermelon. Because of the water content of watermelon it may seem like the mixture is ready in seconds but it takes longer. If you pour the mixture into the dish and there are pieces of watermelon still (I’ve done this too) put it back into the blender. To get the great sorbet texture the only lumps should be icy.
Unfortunately cut watermelon is only good for about a week when properly stored so this recipe will help you enjoy watermelon long after the season is over.
Watermelon Sorbet Ingredients:
- 4 cups cubed watermelon
- 3 Tbs. raw, local honey
- 1 Tbs. fresh squeezed lime juice
- 2 tsp. finely grated fresh ginger
- Sprigs of mint (optional)
Watermelon Sorbet Directions:
- Place all ingredients in blender. Puree until smooth. Make sure there are no lumps of watermelon left.
- Transfer mixture to a shallow dish, cover, and freeze overnight.
- Using a fork, break the mixture into clumps into a grainy texture.
- Refreeze until firm, approximately 20 minutes.
- Keep frozen until ready to serve.
- Garnish with sprigs of mint if desired.