Watermelon Sorbet
This particular sorbet is like really good Italian ice. It's got an icier texture than some of the other sorbet recipes because it’s made from fruit that has a naturally high water content. It's most appealing and quite refreshing on a hot summer day.
Ingredients:
- small, seedless watermelon - 1/2, rind removed and cut into tiny pieces
- agave nectar (Sohgave! Light) - 1/2 cup
- fresh lime juice - 2 tablespoons
- sea salt - pinch
Instructions:
- Place the watermelon pieces in a food processor and blend until liquefied, about 1 to 2 minutes
- Measure out 3 cups of the watermelon purée into a large bowl
- Add the agave nectar, lime juice, and salt and combine well
- Refrigerate for several hours or overnight until ready to freeze
- Pour into the ice cream maker and follow the manufacturer’s instructions for freezing
- Freeze 20 minutes
- Transfer to a plastic storage container and place in a regular home freezer to firm up
- Remove the sorbet from the freezer 10 minutes before serving to allow time to soften up
Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano, © 2008. Published by Ten Speed Press.
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