Watermelon Sorbet

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener, while agave syrup is often less expensive.

Line a rimmed baking tray with parchment paper. Spread the cubed watermelon in a single layer on the baking sheet.

Pour the pomegranate juice into an ice cup tray, filling the cavities only half full.

Place the tray of watermelon and pomegranate juice in the freezer and freeze until firm, about 2 hours or overnight.

Combine the frozen watermelon, pomegranate juice, and condensed milk in a food processor or powerful blender and process until completely smooth and creamy. You may need to add it in batches. Just pulse between each addition until you're able to fit everything into the food processor/blender.

Transfer to a freezer-safe container. Place a piece of plastic wrap over the top making sure it is touching the surface, cover with a tight-fitting lid, and freeze for about 4 hours or until firm enough to scoop.

Cooking Techniques

Equipment Needed

Spice Level: