Silky, three-ingredient watermelon sorbet - frozen cubes, sweetener and lime blended until smooth; freeze to firm.
# What You'll Need:
→ Fruit
01 - 960 ml seedless watermelon, cut into 2–3 cm cubes (about 4 cups; roughly 1 small watermelon)
→ Sweetener
02 - 80 ml granulated sugar (about 1/3 cup); adjust to taste
03 - 80 ml honey (optional; use only if not avoiding animal products)
→ Citrus
04 - 30 ml fresh lime juice (2 tablespoons)
# How to Prepare:
01 - Arrange the cubed watermelon in a single layer on a baking sheet lined with parchment. Freeze until the pieces are solid, about 2–3 hours.
02 - Place the frozen watermelon into a high-speed blender or food processor with the sugar (or honey) and fresh lime juice. Blend until completely smooth and creamy, pausing to scrape down the bowl as needed.
03 - Taste the purée and adjust sweetness or acidity, adding a little more sugar or lime juice as preferred.
04 - Transfer the blended mixture to an airtight container or loaf pan and freeze until scoopable or firm, about 1–2 hours for scoopable texture or longer for a firmer set.
05 - Serve immediately for a softer texture, or scoop after the mixture is fully frozen. If very firm, let sit at room temperature for a few minutes before scooping.
