Watermelon Sorbet

8 cups diced seedless watermelon

1/4 cup sugar

Zest of 1 lime

Pinch of salt

1/2 cup agave nectar

1. Puree watermelon into 4 cups of liquid in a food processor.

2. In a large saucepan, bring 1 cup of the watermelon puree, sugar, and lime peel to a simmer, over medium heat. Stir constantly until the sugar dissolves. And pinch of salt.

3. Pour in remaining 3 cups of watermelon puree and the agave nectar, stir until mixed thoroughly.

4.  Pour mixture into a metal cake pan and freeze overnight.

5. The next day, leave the frozen watermelon puree to sit at room temperature for about 5 minutes. Then break up the puree into small (1-2 inch) pieces, a knife works best.

6. In small batches, add the pieces to a food processor and pulse until smooth.

7. Enjoy! Then store the rest in tupperware in the freezer for up to a week.

**Recipe from The Vegan Scoop




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Design by Craig Snedeker