Watermelon sorbet is a luscious symphony of summer sweetness. Our recipe takes minutes to make without any need to churn. If your watermelon hasn't reached perfect sweetness, you can add a bit of simple syrup. For a refreshing tang, add a teaspoon or two of Key Lime balsamic.
3 1/2 cups fresh seedless 1-inch watermelon chunks
2 tsp freshly Key Lime balsamic or freshly squeezed, strained lime juice
1/4 cup warm water, as needed
Optional: Add 1 to 2 tsp simple syrup to food processor, recipe below.
Spread watermelon chunks on parchment lined rimmed baking sheet. Place in freezer overnight. When frozen, place chunks in food processor along with balsamic (or lime juice) and set aside for 5 minutes to partially thaw. Process until smooth. Add warm water as necessary to smooth. If using simple syrup, reduce amount of warm water. Eat immediately or for firmer texture transfer to air tight container and freeze for 3 to 4 hours.
SIMPLE SYRUP: Dissolve equal parts of sugar and water over medium heat. Cool and add to food processor with watermelon chunks.
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