While delicious, a large watermelon can be a bit much for any family to consume. So what to do with the leftovers? In my house we believe in “waste not, want not”. So I make watermelon pickles from the rind but there’s still a lot of bright red meat left. A quick and easy sorbet is a way to save this summertime staple.
Ingredients:
4 cups frozen watermelon chunks
1/3 c. liquid sweetener; maple syrup, honey or agave nectar
2 tablespoons freshly squeezed lime juice
1/4 tsp. kosher salt
Directions:
Remove the meat from the rind of your remaining watermelon. Save the rind to make pickles. Cut the watermelon into chunks and freeze for at least 3 hours.
When ready to make your sorbet:
Combine the frozen watermelon chunks, lime juice, salt and sweetener in a food processor or high speed blender. Process until the bottom is smooth (about 1 minute). Scrape down the sides and stir. Process again until the entire mixture is smooth and creamy.
Serve immediately or transfer to airtight containers. I use pint ice cream containers but you can use a loaf pan or silicone container.
Enjoy with some fresh herbs from your garden.
gdba 