- 6 cups diced watermelon
- 4 teaspoons lime juice
- 1/2 teaspoon lime zest
- 1/2 teaspoon minced fresh mint leaves
- 1 tablespoon honey
- 1/4 teaspoon sea salt
- 1/4 cup warm water
Freeze watermelon chunks overnight on a parchment-lined or silicone-lined baking sheet.
When ready to make the sorbet, let the frozen watermelon pieces defrost slightly, about 15 minutes.
Add the watermelon pieces, lime juice, lime zest, minced mint leaves, honey, and sea salt into a food processor.
Blend until smooth. Use the warm water as necessary to assist in the blending process.
Eat immediately if you like a softer consistency or transfer to a freezer-safe container and freeze until firm, about 3-4 hours.
Calories: 69kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 119mg | Potassium: 211mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1040IU | Vitamin C: 16mg | Calcium: 14mg | Iron: 1mg